Light Homemade Ricotta Cheese Recipes

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EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE



Easy and Delicious Homemade Ricotta Cheese image

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

8 ½ cups whole milk
⅓ cup lemon juice
1 teaspoon salt

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

LIGHT HOMEMADE RICOTTA CHEESE



Light Homemade Ricotta Cheese image

I always use this now for my lasagna and other recipes that call for ricotta. It is lower in fat and sodium than most and can be ready to use an hour or so, including whey-draining time. I made it once forgetting to add the salt, and could not tell the difference. It is creamy and good. My husband hates cottage and ricotta cheeses, but likes this (or doesn't notice it since it is so smooth). You must follow the stirring directions to have a smooth finished product.

Provided by mapaklenk

Categories     Low Cholesterol

Time 40m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 3

1 gallon 2% low-fat milk
5 cups low-fat buttermilk
1/2 teaspoon fine sea salt

Steps:

  • Line a large colander with several layers of dampened cheesecloth, allowing the edges to extend over the edge, and place colander in bowl.
  • Combine milk and buttermilk in large stockpot. Attach a candy thermometer to edge of pan so that it extends 2 inches or more into milk mixture.
  • Cook over medium-high heat until thermometer registers 170 degrees (about 20 minutes), gently stirring occasionally. AS SOON as it reaches 170 degrees, stop stirring (whey and curds will begin separating at this point). Continue to cook, WITHOUT STIRRING (so that curds do not break apart), until thermometer reaches 190 degrees. Immediately remove pan from heat.
  • Using slotted spoon, GENTLY spoon curds into cheesecloth-lined colander; whey will drain into bowl, which can be reserved for other use.
  • Drain this way for 5 minutes, then gently gather edges of cloth together (again being careful not to squeeze or push on the curds) and wrap with rubber band or tie edges together in order to hang from faucet or other object. This will cause it to drain more thoroughly. Leave for 15 minutes or so until remaining whey has drained out of the ricotta.
  • Unwrap cloth and scrape ricotta into a bowl and sprinkle with salt, if desired. Save or discard the whey.
  • Cool to room temperature. Can be stored up to four days in refrigerator.

Nutrition Facts : Calories 201.1, Fat 7.2, SaturatedFat 4.6, Cholesterol 29.7, Sodium 335.5, Carbohydrate 19.9, Sugar 21.1, Protein 14

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