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
CHEF JOHN'S HOMEMADE RICOTTA CHEESE
If I came over to your place and you served me homemade ricotta cheese, I'd think you were pretty cool. And while that's a good reason to do this, there are even better reasons--like, it's super fun to do, ridiculously easy, and you'll end up with something far superior to what you buy in the store. Serve on toast with honey, cayenne, and sea salt or with tomatoes, basil, freshly ground black pepper, olive oil, and sea salt--or however you like.
Provided by Chef John
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
- Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
- Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
- Let the mixture sit, untouched, for 6 minutes.
- Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
- Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
- Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 7.9 g, Cholesterol 43.4 mg, Fat 12.6 g, Protein 5.6 g, SaturatedFat 7.6 g, Sodium 472.6 mg, Sugar 7.4 g
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.
HOMEMADE RICOTTA CHEESE
Once you try this easy and delicious recipe, you'll never buy grocery-store ricotta again.
Provided by Rhoda Boone
Categories Milk/Cream Ricotta Lemon Juice
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Line a large colander with 2 layers of cheesecloth and place over a large bowl.
- In a 5 to 6 quart pot over medium heat, heat milk, cream, and salt, stirring occasionally to avoid scorching, until mixture foams and comes to a boil. Reduce heat to low and add lemon juice. Simmer, stirring, until mixture curdles, 2 minutes for small curds. If you'd like a larger, dryer curd, continue to simmer an additional 2 minutes.
- Pour mixture into cheesecloth lined colander and drain 10 to 15 minutes or until desired texture is achieved. Empty liquid from bowl if necessary to ensure proper draining. Reserved whey can be used in smoothies or soup. Chill ricotta until ready to use.
- Serve spread onto crostini with a drizzle of olive oil, dollop over pasta or pizza, or stir into scrambled eggs. Ricotta will keep in the fridge for 1 week.
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