Fresh Homemade Ricotta Cheese Food

HOMEMADE "RICOTTA"

Steps:

• Pour the milk and cream into a wide, heavy-bottomed nonreactive saucepan and bring to a simmer over high heat. Turn off the heat, add the lemon juice and salt, and allow to cool without stirring for 5-10 minutes: you will see curds forming.
• Line a strainer or colander with a single layer of cheesecloth and place it in the sink. Gently scoop the curds out of the saucepan into the lined colander. (Don't simply pour everything at once, as you don't want to break up the curds that have formed.) Once you have scooped all of the curds into the colander, let the ricotta drain until it is no longer runny, but a thick, spoonable consistency, 15-20 minutes.
• The warm ricotta can be served right away. If you are serving it later, or need it to be drier (e.g., for ravioli filling or cheesecake), lay a wooden spoon across the colander. Lift the corners of the cheesecloth and tie them around the spoon, creating a bundle. Place the wooden spoon over a bowl so the ricotta bundle hangs suspended over the bowl, allowing additional liquid to drain away. Place the draining ricotta in the refrigerator overnight, or until it reaches desired consistency.

HOMEMADE FRESH RICOTTA CHEESE

Steps:

• Line a large strainer or colander with 4 layers of cheesecloth. Place lined strainer in a large bowl and set aside.
• In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.
• Stir in lemon juice; cover and remove from heat.
• Let stand 5 minutes. With a slotted spoon, gently transfer curds from the pan to the lined strainer. Drain 3 minutes. Discard whey in bowl.
• If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.
• Reduced Fat Ricotta:.
• Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.
• Makes about 2 cups.

FRESH HOMEMADE RICOTTA CHEESE

Steps:

• Line a colander with moistened cheese-cloth and set it over a large bowl.
• In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly.
• Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt.
• Ricotta can be stored, covered, in the refrigerator for up to 3 days.
• Serving suggestion: Spread ricotta on toasted baguette slices, top with radish slices and chopped arugula.

HOMEMADE RICOTTA

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 CHEESE

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 CHEESE (HOMEMADE)

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.

HOMEMADE RICH FRESH RICOTTA CHEESE

Steps:

• In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
• Boil for 2 minutes, or until the milk is very curdled.
• Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
• Place the strainer over a deep bowl and pour the milk through the strainer.
• Drain 30 minutes, making sure the strainer does not rest in the liquid.
• Gather up the loose ends of the cloth and twist gently to extract more liquid.
• Transfer the curds to a bowl and stir in the salt and nutmeg.
• Discard the liquid (whey).
• The cheese will keep, refrigerated, for 3 days.

FRESH HOMEMADE RICOTTA

Steps:

• Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
• Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
• Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.