HOMEMADE RICOTTA CHEESE WITH BUTTERMILK
Ever wonder how ricotta is made? Here's a simple shortcut method to make your own smooth and creamy homemade ricotta cheese with buttermilk.
Provided by Jennifer Meier
Categories Side Dish
Time 2h30m
Yield 4
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Cut enough cheesecloth to drape over the top of the colander, with plenty hanging over the sides.
- Rinse the cheesecloth in water and squeeze out excess water.
- Fold the cheesecloth into two layers that completely cover the colander. Set the colander in the sink.
- Pour the whole milk and the buttermilk into a pot over medium heat. The temperature should not be so high that the milk ever reaches a boil. For the first 5 minutes as the milk warms, stir frequently to prevent the milk from burning to the bottom of the pot.
- After 5 minutes, use the thermometer to test the milk temperature. When it is around 100 F, stop stirring the milk and let it continue to warm undisturbed. You will start to notice that the milk is thickening on the surface. This is the curds forming.
- When the milk temperature reaches 175 F, turn off the heat. Let the milk sit for 5 minutes. Do not stir.
- Using a slotted spoon or skimmer, gently scoop the curds out of the pot and into the cheesecloth-draped colander.
- Let the curds drain in the colander for 5 to 10 minutes.
- Gather the cheesecloth around the curds and tie at the top with a rubber band. Hang the bundle of curds so more moisture will drip out. You can hang the bundle from your faucet, or set a ladle handle across the top of a pot and hang the bundle from the ladle handle. Let the cheese drain for at least 30 minutes.
- Scrape the homemade ricotta out of the cheesecloth and into a bowl.
- Serve immediately or refrigerate. Use within three to four days.
Nutrition Facts : Calories 346 kcal, Carbohydrate 29 g, Cholesterol 54 mg, Fiber 0 g, Protein 19 g, SaturatedFat 10 g, Sodium 442 mg, Sugar 30 g, Fat 17 g, ServingSize 1 1/2 cups (4 servings), UnsaturatedFat 0 g
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.
HOMEMADE BUTTERMILK RICOTTA
This is so creamy and delicious I can eat it with a spoon right from the jar. Making your own buttermilk ricotta isn't too complicated.
Provided by Janet Barton
Categories Snack
Time 50m
Number Of Ingredients 4
Steps:
- In a very large, heavy duty pot add the milk, cream and buttermilk. Heat over medium/low heat stirring only occasionally so the milk doesn't scorch on the bottom of the pan.
- On the pot, clip on a candy thermometer or use an instant read thermometer. Heat the milk mixture to 200 degrees F. Remove from the heat and let the mixture stand for 30 minutes.
- Place a wire mesh strainer over a very large bowl or pot. Pour the mixture through a wire mesh strainer that has been lined with 4 layers of cheesecloth. Gently stir the curd to release the liquid or whey from the ricotta. Cover the ricotta completely with the ends of the cheesecloth.
- Leave in the strainer and place in the refrigerator over night or for 24 hours. Transfer ricotta to an airtight container and refrigerate until ready to use. Ricotta will last for about 7-10 days. Yield: 3 - 3 1/2 lbs.
Nutrition Facts : Calories 154 kcal, Carbohydrate 9 g, Protein 6 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 112 mg, Sugar 9 g, ServingSize 1 serving
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.
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
FIVE MINUTE HOMEMADE RICOTTA
Far better than store bought ricotta. Super creamy and soft! Extremely easy to make. Can be as moist or as dry as you like. Try and you will be amazed. Appears in The Food Lab: Fresh Ricotta in Five Minutes or Less.
Provided by The Portugarians
Categories Tarts
Time 5m
Yield 1/2 Cup, 2 serving(s)
Number Of Ingredients 3
Steps:
- Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl.
- Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure.
- Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer).
- Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated.
- Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached.
- Under 5 minutes extremely moist and creamy: Best for immediate consumption, while still warm. For savory applications, drizzle with olive oil, sprinkle with sea salt and black pepper, and serve. For dessert, drizzle warm ricotta with honey, and serve with fruit.
- 15 to 20 minutes small, tender curds with a cottage cheese-like consistency. Moist and spreadable, but not runny. Best for moist savory applications like lasagna or ravioli fillings and dips, or certain uncooked pastry applications, like cannoli filling.
- 2 hrs to overnight (in fridge) firm, dry, crumbly curds that can easily be molded into firm shapes. Best for pastry, such as ricotta pancakes, ricotta gnocchi, or ricotta tortas.
- Store in covered container in refrigerator for up to 5 days.
Nutrition Facts : Calories 151.5, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 395.9, Carbohydrate 11.7, Sugar 12.3, Protein 7.7
HOMEMADE RICOTTA
This is the way the Carraba Brothers make ricotta--except that they use whole milk. The whole milk is delicious and rich, but the fat free version is great too and guilt free. This is wonderful in savory dishes like lasagna and in sweets like cannoli. Note:: The whey (the liquid left when you strain out the cheese) is great as a replacement for water in bread recipes -- tons of vitamins etc. and a boost to flavor.
Provided by Chef Kate
Categories Dessert
Time 4h20m
Yield 1 pound
Number Of Ingredients 2
Steps:
- Combine the milk and buttermilk in a heavy pot over low heat. Place a thermometer in the liquid, without allowing it to touch the bottom of the pan, and continue to heat until the liquid reaches 175°.
- While the liquid is heating, rinse some cheesecloth and use it to line a strainer or small colander placed in a bowl, or line it with paper towels and it will work as well.
- When the ricotta forms on the surface of the milk (be patient--it may take a while), remove it with a slotted spoon or skimmer and place it in the lined strainer.
- Let the ricotta drain in the cheesecloth for 1 hour. Then place the lined strainer in a bowl and place in the refrigerator to let drain for a few more hours.
- Store in an airtight container. Ricotta is best when used in a few days.
Nutrition Facts : Calories 1573.8, Fat 9.6, SaturatedFat 6.2, Cholesterol 76.8, Sodium 2264.8, Carbohydrate 213.4, Protein 152
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