CALORIES IN 1 STRING CHEESE RECIPES

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HOMEMADE RICOTTA CHEESE FROM WHEY RECIPE - FOOD.COM



Homemade Ricotta Cheese from Whey Recipe - Food.com image

When you make farmers cheese, fresh mozzarella, cottage cheese, etc. you are left with a large pot of whey. Most people throw this away or save just a bit for breads or fermenting. However, ricotta in Italian means "recook" or "cook again." Ricotta cheese is made simply by cooking the leftover whey from your cheesemaking session again! How simple and easy is that!

Total Time 17 minutes

Prep Time 2 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 3

1 gallon whey, actually the whey left from a 1-2 gallon cheesemaking session
1 pinch salt, to taste
1 tablespoon fresh chives (optional)

Steps:

  • This recipe is so simple that it was difficult to get it published here as there is a requirement of a minimum of 3 ingredients.
  • There is no requirement for the chives or even the salt, but I was required to have 3 ingredients. All you really need is how ever much whey you have left over from your cheesemaking session.
  • In a stainless steel pot, heat the whey until it reaches 200 degrees. Do not stir. You'll notice a film that will start forming on the top of the whey. This is your ricotta starting to form.
  • When your whey reaches 200 degrees, take it off the heat. You'll know when you have reached this temperature as bubbles will have formed around the edges. Using a slotted spoon or ladle, scoop the layer of thickened ricotta that formed on top of the whey into a cheesecloth-lined colander over a bowl. Continue scooping the ricotta until all that's left is the clear whey.
  • Grab all 4 corners of the cheesecloth and tie into a ball. Place a string around the top of the cheesecloth/ricotta bundle and hang to drain over a bowl.
  • For moist ricotta, hang for 2 hours.
  • For more dry ricotta, hang for 8 hours.
  • Remove ricotta from cheesecloth and store in a mason jar or plastic tub. It's now ready to be used in recipes or add salt & herbs and it becomes a wonderful cheese spread.
  • Enjoy!

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 77.5, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

AIR-FRYER MOZZARELLA STICKS RECIPE: HOW TO MAKE IT



Air-Fryer Mozzarella Sticks Recipe: How to Make It image

Deep-fried mozzarella sticks are one of our favorite appetizers. I figured out how to make them at home without having to haul out the deep fryer. Make sure to double-bread each one so these air-fryer mozzarella sticks get nice and crunchy, and to keep the cheese from oozing out as they get warm. —Mary Merchant, Barre, Vermont

Provided by Taste of Home

Categories     Appetizers

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 1 dozen.

Number Of Ingredients 10

3 tablespoons all-purpose flour
2 large eggs
1 tablespoon water
1 cup dry bread crumbs
2-1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon pepper
12 sticks string cheese
Cooking spray
1 cup marinara sauce or meatless pasta sauce, warmed

Steps:

  • Place flour in a shallow bowl. In another shallow bowl, beat eggs and water. In a third shallow bowl, combine bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks with flour, then dip in egg mixture and coat with bread crumb mixture. Repeat egg and bread crumb coatings. Cover and freeze for at least 2 hours or overnight. , Preheat air fryer to 400°. Place cheese in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and heated through, 6-8 minutes, turning halfway through cooking and spritzing with additional cooking spray. Allow to stand 3-5 minutes before serving. Serve with marinara or pasta sauce for dipping.

Nutrition Facts : Calories 148 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 384mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

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HOMEMADE RICOTTA CHEESE FROM WHEY RECIPE - FOOD.COM
When you make farmers cheese, fresh mozzarella, cottage cheese, etc. you are left with a large pot of whey. Most people throw this away or save just a bit for breads or fermenting. However, ricotta in Italian means "recook" or "cook again." Ricotta cheese is made simply by cooking the leftover whey from your cheesemaking session again! How simple and easy is that!
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  • Enjoy!
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