HOMEMADE RICOTTA
Provided by Alex Guarnaschelli
Time 3h20m
Yield about 1 cup
Number Of Ingredients 3
Steps:
- In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat. Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft. Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.
- Line a strainer with a few layers of cheesecloth. Use a large spoon to scoop the solids from the surface into the strainer. Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth. The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things. Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly. Use the ricotta as desired.
SICILIAN HOMEMADE RICOTTA CHEESE
This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.
Provided by Orcashottie
Categories World Cuisine Recipes European Italian
Time 55m
Yield 20
Number Of Ingredients 5
Steps:
- Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
- Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
- Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
- Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 11.8 g, Cholesterol 54.1 mg, Fat 15.6 g, Protein 8.4 g, SaturatedFat 9.4 g, Sodium 426.6 mg, Sugar 11.2 g
LEMON-BLUEBERRY-RICOTTA-BUTTERMILK PANCAKES WITH BLUEBERRY-CASSIS RELISH AND BLUEBERRY MAPLE SYRUP
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield Approximately 20
Number Of Ingredients 27
Steps:
- For the syrup: In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.
- For the compote: Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.
- For the pancakes: Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
- In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.
- In a small bowl mix the ricotta and milk. Reserve for garnish.
- Preheat oven to 200 degrees F.
- Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.
BUTTERMILK RICOTTA
Super easy, fine textured and low fat cheese ready to nosh on in under 2 hours? You bet! Cook time includes draining time. Adapted from http://tigressinapickle.blogspot.com/2011/06/buttermilk-ricotta.html
Provided by YummySmellsca
Categories European
Time 1h5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a non-reactive saucepan and place over medium heat.
- Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white).
- Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink).
- Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.
- Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did).
- Let drain another 10-15 minutes, depending on your texture preference.
- Keep in the fridge up to 1 week.
Nutrition Facts : Calories 92.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 9.6, Sodium 503.8, Carbohydrate 11.1, Sugar 11.2, Protein 7.6
LEMON RICOTTA PANCAKES
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.
Provided by Genevieve Ko
Categories pancakes, main course
Time 20m
Yield 8 to 10 small pancakes
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
- Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
- Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.
PECAN-RICOTTA WAFFLES
Crispy on the outside, soft on the inside, with a little crunch from the pecans. Keep waffles warm in the oven as they complete cooking and come off the waffle iron. The ricotta adds tenderness, richness, and great texture to the waffles. Breakfast, brunch, or breakfast-for-dinner never looked better! Serve with butter, maple syrup, and additional pecans, if desired.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions.
- Whisk flour, brown sugar, baking powder, baking soda, and salt together in a mixing bowl.
- Combine buttermilk, ricotta cheese, and eggs in a large bowl; blend with an electric mixer until smooth. Stir in melted butter and maple extract. Add flour mixture to buttermilk mixture and stir until just combined but still lumpy; don't overmix or the waffles will be tough and chewy.
- Lightly spray the waffle iron grids with cooking spray, if needed, following the manufacturer's instructions for cooking. Add about 1 cup of batter depending on the size of your waffle iron, spreading evenly, and sprinkle batter with about 2 to 3 tablespoons pecans.
- Cook until golden brown, 3 to 5 minutes, making sure the waffle is fully cooked before lifting the lid (the steam slows down once the waffles are done). Remove waffle, place on a baking sheet without stacking, cover loosely with aluminum foil, and place in the preheated oven to keep warm. Repeat with remaining batter.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 46.2 g, Cholesterol 108.8 mg, Fat 25.9 g, Fiber 2.8 g, Protein 13.7 g, SaturatedFat 9.1 g, Sodium 477.1 mg, Sugar 9.9 g
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