CREAMY RICOTTA CHEESE (HOMEMADE)
I just found this in Food & Wine magazine, and HAD to try it. WOW! It's so much better than even the freshest ricotta you can get out there...and SO easy to make- try it!
Provided by getoutofmygalley
Categories Cheese
Time 3h
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
- DO NOT LET THE MILK BOIL.
- Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
- Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
- Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
- Transfer the curds to the colander with a slotted spoon.
- Gather up the corners of the cheesecloth and secure with twine or a rubber band.
- Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
- Transfer the ricotta to a bowl or use immediately.
Nutrition Facts : Calories 577.5, Fat 43.3, SaturatedFat 26.1, Cholesterol 148.9, Sodium 515.5, Carbohydrate 28.8, Sugar 28.3, Protein 19
HOMEMADE CREAM CHEESE
Provided by Michael Symon : Food Network
Categories condiment
Time 20h15m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
- Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
- The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
- The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you'd like a firmer cheese, continue to press.)
CANNOLI CUPCAKES WITH RICOTTA AND CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
- Sift the cake flour, granulated sugar, baking soda and salt into a large bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, vanilla and eggs. Slowly add the sifted ingredients to the wet ingredients and mix until just combined. Fold in the orange zest.
- For the cheesecake: In the bowl of an electric mixer, place the cream cheese and beat until smooth and creamy. Add the ricotta and granulated sugar and beat until smooth, 2 to 3 minutes. Beat in the cornstarch. Add the eggs one at a time and beat in. Add the mini chocolate chips and vanilla until everything is beaten in smoothly.
- For the crust: In small bowl, combine the pistachios, butter and granulated sugar.
- To assemble: Put 2 teaspoons of the pistachio crust into the bottom of each cupcake liner. Pour a heaping 1/4 cup batter over the top of the crust. Put the cheesecake mixture into a piping bag and fill up the rest of the cupcake liner until it is a little past three-quarters full. Bake, 17 to 19 minutes. When cool enough to handle, transfer the cupcakes to a sheet pan and place in the fridge while you prepare the frosting.
- For the frosting: In an electric stand mixer fitted with the whisk attachment, beat the cream cheese and butter until light and fluffy and all the lumps have disappeared. Beat in the ricotta and vanilla. Slowly add the powdered sugar and beat until combined.
- Frost each cupcake with the ricotta cheese frosting.
HOMEMADE RICOTTA
Steps:
- Prepare a sanitizing solution of 1 quart of water and 1 tablespoon of household bleach.
- Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk and cream into the pot. Place over medium-high heat and bring to a boil, stirring as necessary with a sanitized spoon so the milk doesn't scorch on the bottom of the pot. Reduce the heat to low and stir in the lemon juice. Continue stirring slowly until the milk curdles and white curds float to the top. Remove from the heat and cover. Wait for 5 minutes while the curds solidify slightly and become firmer.
- Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution. Wring out the cloth to release the excess water. Line the colander with the cloth and set the colander in the sink or over a large bowl.
- Using a sanitized perforated spoon, gently ladle the curds into the colander. Let the whey drain for 30 minutes, or until the ricotta is still moist but fairly dry.
- After about 15 minutes, lift the edges of the cloth toward the center of the colander to loosen the cheese from the cloth and facilitate draining. If the ricotta is still too liquid and runny in texture after 30 minutes, gather the edges of the cloth together using 1 hand, wrap a piece of kitchen string around the gathered cloth to form a bag, and tie it closed. Hang the bag containing the cheese from the faucet or the handle of a kitchen cabinet door and allow the excess whey to drip from the bag into the sink or a bowl.
- If adding salt, transfer the ricotta to a sanitized bowl and stir in the salt. Place the ricotta in an airtight container and store it in the refrigerator. Use within 5 days.
HOMEMADE WHOLE MILK RICOTTA CHEESE
Five ingredients and about an hour is all it takes to make a batch of rich, creamy ricotta cheese. You get to decide if you'd rather make a soft or slightly firmer version. And flavor options for serving are endless - we're big fans of the classic honey and cracked black pepper. Be sure to find dairy that hasn't been ultra-pasteurized; you'll be happier with your curds and whey.
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Run a double layer of cheesecloth under warm water to dampen, then gently squeeze to remove any excess water. Line a colander with the cheesecloth and set in the sink.
- Combine the vinegar and lemon juice in a small bowl.
- Bring the milk and cream to 190 degrees F, over medium-low heat, in a medium heavy-bottomed saucepan, stirring frequently to keep the milk mixture from scorching on the bottom. Add half of the vinegar mixture and 1 tablespoon salt and stir for 10 seconds (you'll see the milk mixture begin to slightly curdle). Remove from the heat, cover the saucepan with a lid and let sit for 20 minutes.
- Remove the lid and you'll see that the milk mixture has separated into small curds. Now stir in the remaining vinegar mixture and the milk mixture will continue to curdle. Stir for a few minutes. Pour this entire mixture into the prepared colander in the sink.
- Let drain until the desired texture, about 15 minutes for soft ricotta, 20 minutes for firm and creamy and 30 minutes for firm and slightly dry. For soft ricotta, serve warm or chilled in a small decorative bowl. For firm ricottas, gather the excess cheesecloth and shape the ricotta into a ball or disc and refrigerate until chilled, at least 1 hour.
- Serve the ricotta with your favorite things, like a drizzle of honey and cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread.
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.
CREAMY GUACAMOLE WITH RICOTTA CHEESE
Make and share this Creamy Guacamole With Ricotta Cheese recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Position knife blade in food processor bowl; add avocado and next 6 ingredients.
- Process until smooth.
- Spoon into a bowl; cover and chill.
- Serve with toasted tortilla wedges.
Nutrition Facts : Calories 24.5, Fat 2.1, SaturatedFat 0.3, Sodium 1.2, Carbohydrate 1.7, Fiber 1, Sugar 0.3, Protein 0.3
THE ULTIMATE CREAMY MACARONI AND CHEESE
There is always room for one more mac & cheese recipe. This newly created version with the addition of ricotta cheese puts a whole new spin on this traditional comfort food. Is this recipe too large for your family? Remember, Mac & Cheese is terrific frozen in serving size portions for use later. Created for RSC 16, and was awarded First Place. My thanks to everyone that reviewed the recipe.
Provided by Diana 2
Categories Macaroni And Cheese
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Saute onions, on low heat, in 1 tbsp of butter until just tender, but not brown. Set aside.
- In a large pot, add 1 tbsp salt to the boiling water, and cook pasta until al denta. Drain, but do not rinse.
- While the pasta is cooking, prepare the sauce.
- In a microwave safe measuring cup, mix the half and half with the milk, and heat for 2 minutes on high, in the microwave. Let sit in the microwave until ready to use. (This step is not crucial, but the sauce will thicken faster when using warmed milk.).
- Preheat oven to 350*. Spray a large casserole dish with cooking spray and set aside.
- In a medium sized saucepan, using medium heat, melt 1/4 cup of butter along with the black pepper. Once bubbling, sprinkle with 1/4 cup of flour. Allow a few moments for the fat to absorb the flour, then stir to combine. Carefully stir the warmed cream/milk into the butter/flour mixture and cook until thickened. This generally takes about 10 minutes on my stove.
- Remove from heat, and stir in the onions, hot chili sauce, ricotta cheese, and the 2 cups of shredded cheddar. Stir until the cheddar has melted. Taste, and add the optional salt if needed. Depending on your taste, you may also opt to increase the amount of hot chili sauce as well.
- Pour the sauce over the drained pasta and gently stir. Pour into the prepared casserole dish.
- Mix together 1 tbsp melted butter with the corn flake crumbs. Sprinkle over the pasta and top with the 1/4 cup shredded cheddar.
- Bake for 35 minutes or until the sauce is bubbling.
CREAMY CHEESE-STUFFED MANICOTTI
This is a great, easy dish for a meatless meal but I usually serve some Italian sausage alongside for my meat-loving husband. I sometimes add chopped mushrooms to the sauce. Adapted from a Better Homes recipe.
Provided by Hey Jude
Categories Manicotti
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook manicotti according to package directions, being careful to not overcook (or they'll split while you're filling them); drain.
- Sauce: cook onion and garlic in butter until tender; stir in flour and blend well, then add milk all at once; Cook and stir till thickened and bubbly; add swiss cheese and wine; stir until cheese is melted.
- Combine egg, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, lemon peel and nutmeg.
- Fill manicotti with ricotta mixture (I use a small teaspoon to do this); arrange in a 12x7x2 inch baking dish.
- Pour sauce over the filled shells; cover and bake in a 350° oven for 35 to 40 minutes.
Nutrition Facts : Calories 500.6, Fat 35.4, SaturatedFat 21.7, Cholesterol 168.8, Sodium 573.2, Carbohydrate 12.8, Fiber 0.5, Sugar 1.4, Protein 30.2
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 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.
CREAMY RICOTTA PIE
This is a creamy pie, not a dense cheesecake. For crust-challenged individuals (like myself), this is for you. The crust is cookie-like. Whenever I am invited to visit friends and ask if I can bring something, they always request this pie.
Provided by lashley
Time 4h35m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
- Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
- Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
- Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
- Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
- Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
- Chill pie in refrigerator until fully firm, about 3 hours.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 62.3 g, Cholesterol 128.2 mg, Fat 24.6 g, Fiber 1.2 g, Protein 19.3 g, SaturatedFat 9.6 g, Sodium 559.7 mg, Sugar 32.3 g
HOMEMADE CREAM CHEESE
My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives.
Provided by Mirj2338
Categories Breakfast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Bring milk and salt very slowly to the boil.
- Remove from heat and stir in white vinegar.
- Leave to cool.
- When cool pour mixture into a muslin bag and allow to drip.
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- In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185°; don't let the milk boil. Remove the pot from the heat. Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately. Add the salt and stir for 30 seconds longer. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
- Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl and use at once, or cover and refrigerate.
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