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.
HOMEMADE RICOTTA
Provided by Food Network Kitchen
Time 45m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl.
- Bring the milk, cream and 1 teaspoon salt to a simmer in a large nonreactive pot over medium heat, stirring occasionally. Add the lemon juice and vinegar and cook, stirring, until the mixture curdles, about 1 minute.
- Pour the mixture into the prepared sieve and let drain, discarding the liquid (whey) from the bowl as necessary, at least 5 minutes or up to 30 minutes for thicker cheese. Store in an airtight container in the refrigerator for up to 4 days.
- Crostini Photograph by Kang Kim
- How-To Photographs by Ben Goldstein/Studio D.
EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE
A lovely creamy cheese which is very easy to make! Even my sister who refused to eat the cheese at first ended up loving it! This is a fail-safe recipe in our household, I have made it time and time again. To cheese or not to cheese...that is never the question!
Provided by Alicia_in_London
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
- Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
- Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 12.6 g, Cholesterol 25.9 mg, Fat 8.4 g, Protein 8.4 g, SaturatedFat 4.8 g, Sodium 394.5 mg, Sugar 12 g
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
FIVE MINUTE TOMATO SAUCE WITH RICOTTA AND PARMIGIANO
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
- Heat olive oil in a saucepan and add garlic. Gently fry ingredients together.
- Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. Season the sauce with salt. Add the basil leaves at the end.
- Remove the sauce from the heat, add the ricotta and Parmigiano. Serve immediately.
HOMEMADE RICOTTA
Provided by Ina Garten
Time 45m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one 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 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
- The ricotta will keep, refrigerated, for 4 to 5 days.
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5 MINUTE HOMEMADE RICOTTA - AMANDA'S COOKIN'
From amandascookin.com
Reviews 10Category SidesCuisine AmericanTotal Time 5 mins
- Microwave on high for 3 to 5 minutes. When milk is bubbling at the edges and you can see the milk has curdled, remove from the microwave. If milk doesn’t curdle, add another tablespoon of lemon or vinegar and microwave for another 30 seconds,
- Set two layers of paper towels in a wire mesh sieve, and set over a large bowl. Gently pour the milk mixture into the sieve to strain out the liquid.
- You can let your ricotta strain up to 1 hour. The longer it sits, the firmer your ricotta will be, though I like it fresh and warm.
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