Ricotta Cheese How To Drain Recipes
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.
RICOTTA CHEESE • HOW TO DRAIN
When making pasta, pizza or even desserts, there's a step you'll have to do before using ricotta otherwise your dish might get soggy.
Provided by Francine Lizotte @ClubFoody
Categories Other Sauces
Number Of Ingredients 4
Steps:
- Place a fine sieve over a bowl and cover with a cheesecloth, just big enough so it hangs over the edges slightly. Spoon ricotta in the cheesecloth and spread it evenly to drain better. Cover with plastic wrap and transfer to the refrigerator for 24 hours.
- The next day, there will be a lot of liquid collected in the bowl; discard it. Spoon out the drained ricotta and proceed with recipe.
- Note: If you buy ricotta cheese impastata, there's no need to drain it as it's already done.
- To view this kitchen tips & tricks on YouTube, click on this link >>>> https://www.youtube.com/watch?v=d1o-AJugcTQ
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- Add the ricotta, and using a rubber spatula, gently push and spread the ricotta into an even layer. Loosely cover the bowl with plastic wrap, and chill in the refrigerator. Let the ricotta cheese strain overnight, or at least for 8 hours. Discard the accumulated liquid in the bowl, and use the ricotta as directed in your recipe.
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- Place strainer (or colander) over a large bowl so that there is at least an inch or two of space under the strainer above the bowl.
- Place a few layers of cheesecloth (or strong paper towels) over the strainer. Spoon ricotta cheese on top of the cheesecloth and fold cheesecloth around cheese to contain.
- Place something heavy on top of the cheesecloth covered ricotta (such as a heavy bowl, covered brick, etc.).
- Refrigerate cheese for at least 4 hours but better overnight if you can. Remove from refrigerator, squeeze the cheese gently to see if any more liquid will drain out, then drain off liquid in the bowl. Use cheese as desired.
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