EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE
A lovely creamy cheese which is very easy to make! Even my sister who refused to eat the cheese at first ended up loving it! This is a fail-safe recipe in our household, I have made it time and time again. To cheese or not to cheese...that is never the question!
Provided by Alicia_in_London
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
- Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
- Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 12.6 g, Cholesterol 25.9 mg, Fat 8.4 g, Protein 8.4 g, SaturatedFat 4.8 g, Sodium 394.5 mg, Sugar 12 g
FRESH RICOTTA
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 45m
Yield Makes 2 3/4 cups
Number Of Ingredients 5
Steps:
- Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
- Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle -- separating into a soft mass (curds) and a cloudy liquid (whey).
- After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
- Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.
FRESH HOMEMADE RICOTTA CHEESE
Make and share this Fresh Homemade Ricotta Cheese recipe from Food.com.
Provided by KathyP53
Categories Spreads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Line a colander with moistened cheese-cloth and set it over a large bowl.
- In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly.
- Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt.
- Ricotta can be stored, covered, in the refrigerator for up to 3 days.
- Serving suggestion: Spread ricotta on toasted baguette slices, top with radish slices and chopped arugula.
Nutrition Facts : Calories 150.1, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 105, Carbohydrate 12.1, Sugar 12.5, Protein 7.7
HOMEMADE RICOTTA
Provided by Ina Garten
Time 43m
Yield about 2 cups
Number Of Ingredients 4
Steps:
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
FRESH HOMEMADE RICOTTA
How to make homemade ricotta
Categories Fruit Juice Milk/Cream Cheese Citrus Dairy Quick & Easy Lemon Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
- Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
- Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
HOMEMADE RICH FRESH RICOTTA CHEESE
This is delicious and easy - it almost makes itself. Use it wherever ricotta cheese is called for - in pies, in phyllo, in lasagne etc. Sweeten it with honey for a yummy spread. I got this from Molly O'Neill, who wrote the food section in the NYT for many years. Basically you mix the ingredients, cook for a couple of minutes, and then it drains for half an hour. Then it's done.
Provided by Jangomango
Categories Cheese
Time 12m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
- Boil for 2 minutes, or until the milk is very curdled.
- Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
- Place the strainer over a deep bowl and pour the milk through the strainer.
- Drain 30 minutes, making sure the strainer does not rest in the liquid.
- Gather up the loose ends of the cloth and twist gently to extract more liquid.
- Transfer the curds to a bowl and stir in the salt and nutmeg.
- Discard the liquid (whey).
- The cheese will keep, refrigerated, for 3 days.
HOMEMADE FRESH RICOTTA CHEESE
This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price. Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs). There's even a reduced fat version! I found this in the May issue of Good Housekeeping magazine.
Provided by Sharon123
Categories European
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Line a large strainer or colander with 4 layers of cheesecloth. Place lined strainer in a large bowl and set aside.
- In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.
- Stir in lemon juice; cover and remove from heat.
- Let stand 5 minutes. With a slotted spoon, gently transfer curds from the pan to the lined strainer. Drain 3 minutes. Discard whey in bowl.
- If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.
- Reduced Fat Ricotta:.
- Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.
- Makes about 2 cups.
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- Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
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