HOMEMADE RICOTTA CHEESE (CROCK POT)
It's next to impossible to find ricotta cheese here in Mexico so decided to try the recipe in my Cruising Cuisine cookbook and it's WONDERFUL, and so easy too! Plan to continue to make my own Ricotta even when we get back to the states! I make mine in the crockpot, which pretty much eleminates the possibility of scourching the milk, however it can be made on the stove top, but watch it carefully.
Provided by Galley Wench
Categories Cheese
Time 7h5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Combine the milk and acid (white vinegar, lemon juice, Champagne vinegar, or white wine vinegar) in the crockpot and heat on low until temperature reaches 180 degrees F. (At 7,000 feet or above, bring it to 172 degrees F.) If heating on a stove top use a heavy pan and very low heat. It takes about 30 minutes. (Do not try to hurry this process; the milk might scorch on the bottom of the pan and you'll have brown specs in the cheese.).
- Once the temperature has reached 180 degrees, remove from heat, cover and seet aside in a warm place (80 - 100 degrees F) for about six hours. The cheese is ready to strain when a solid curd has formed.
- Strain through several layers of dampened cheese cloth or a fine metal strainer; discaring the whey (the watery residue).
Nutrition Facts : Calories 630.9, Fat 35.7, SaturatedFat 22.2, Cholesterol 136.6, Sodium 479.7, Carbohydrate 45.7, Sugar 0.1, Protein 32
SLOW-COOKER LASAGNA
Have all the flavors you love in homemade lasagna without the fussy preparation and baking. This easy version is assembled in your slow cooker, and simmers for hours while you do other things.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix ricotta cheese, 1 1/2 cups mozzarella cheese, 2 tablespoons Parmesan cheese, egg, and parsley in a medium bowl; set aside.
- Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
- Spoon 1 cup meat sauce into a slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture, and meat sauce. Cover with lid.
- Cook on LOW until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella and Parmesan; let stand, covered, until melted, about 10 minutes.
CROCK-POT RICOTTA
Make your own ricotta cheese in your crockpot! The acid you choose will affect the final flavor. Apple cider vinegar will give a sharper tang, a distinct odor, and a subtle golden color; this is probably best for savory applications. Lemon juice will give a subtler flavor and will not curdle as abruptly. For the cleanest, purest flavor, use distilled white vinegar. If you don't like or can't find the goat's milk, you can sub another quart of low-fat cow's milk.
Provided by DrGaellon
Categories Cheese
Time 16h
Yield 2 quarts
Number Of Ingredients 3
Steps:
- Combine milks in crockpot. Turn on low and add acid agent. Stir well. Cook six to eight hours (the longer cooking time will start to add a bit of color to the cheese); it is very subjective and dependent on your crockpot, so watch carefully. The curd should be solid, and it should have a good cooked-milk smell.
- Turn off the crockpot and wrap the whole thing in several layers of towels. Let stand undisturbed for another 6-8 hours. Line a colander or mesh strainer with damp paper towels or damp cheesecloth. Spoon the curd into the colander and let drain; you can reserve the whey for various purposes (roses love it) or discard it. Don't rush the draining if you want a thick, soft cheese.
- Pack into containers; you can stir in flavorings or salt before packing if so desired. It will stay fresh for about 4 days, up to 7 days in a very cold refrigerator.
Nutrition Facts : Calories 757.5, Fat 29.6, SaturatedFat 19.1, Cholesterol 102, Sodium 669.5, Carbohydrate 75.2, Fiber 0.2, Sugar 73.4, Protein 50.1
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