FRESH HOMEMADE RICOTTA
How to make homemade ricotta
Categories Fruit Juice Milk/Cream Cheese Citrus Dairy Quick & Easy Lemon Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
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.
FRESH RICOTTA CHEESE
Provided by Andrew Carmellini
Categories Milk/Cream Lemon Chill Simmer Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
- Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
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 FRESH RICOTTA CHEESE
Usually if you hear the comment, "That's so cheesy" it really isn't a good thing. That phrase indicates something that is undesirable...tacky...dumb...unappealing...silly... cornball....dated. However, if you're using the phrase to describe a food WITH cheese, that is a whole 'nother matter. If you see someone eating Macaroni...
Provided by cassie thornburg
Categories Salads
Time 35m
Number Of Ingredients 5
Steps:
- 1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- 2. 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).
- 3. 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
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.
FRESH RICOTTA
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 45m
Yield Makes 2 3/4 cups
Number Of Ingredients 5
Steps:
- Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
- Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle -- separating into a soft mass (curds) and a cloudy liquid (whey).
- After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
- Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.
HOMEMADE FRESH RICOTTA CHEESE
This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price. Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs). There's even a reduced fat version! I found this in the May issue of Good Housekeeping magazine.
Provided by Sharon123
Categories European
Time 10m
Yield 2 cups
Number Of Ingredients 3
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
Make and share this Fresh Homemade Ricotta Cheese recipe from Food.com.
Provided by KathyP53
Categories Spreads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 150.1, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 105, Carbohydrate 12.1, Sugar 12.5, Protein 7.7
HOMEMADE RICOTTA CHEESE
Make and share this Homemade Ricotta Cheese recipe from Food.com.
Provided by Bluenoser
Categories Cheese
Time 12h10m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Put the milk over low heat, and bring to scald point (150 degrees).
- Remove from heat.
- Stir in lemon juice, and the milk will curdle.
- Let the mixture sit without refrigeration for 2-12 hours. This is the mellowing process, and it seems that the more patient you are, the mellower the cheese.
- Place 2 thickenesses of cheesecloth in a strainer.
- Place the strainer over a bowl.
- Pour the mixture into the strainer, and allow the whey to drain several hours until the curd is dry.
- Flavor as you choose. Mix with blue cheese, roquefort, peanut butter, honey, nuts, spices or eat plain.
Nutrition Facts : Calories 316.1, Fat 17.9, SaturatedFat 11.1, Cholesterol 68.3, Sodium 239.3, Carbohydrate 24, Fiber 0.1, Sugar 0.4, Protein 16.1
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 Anne Burrell
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.
- Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with big fat finishing oil.
- Preheat the grill or broiler.
- While the ricotta is draining, slice the bread into 1/2-inch thick slices. Toast the bread on the grill or in the broiler on both sides. Swipe the garlic 2 times on each piece of toast and drizzle each toast with big fat finishing oil.
- Serve the ricotta and grilled bread. The ricotta is best served a little warm.
HOMEMADE RICH FRESH RICOTTA CHEESE
This is delicious and easy - it almost makes itself. Use it wherever ricotta cheese is called for - in pies, in phyllo, in lasagne etc. Sweeten it with honey for a yummy spread. I got this from Molly O'Neill, who wrote the food section in the NYT for many years. Basically you mix the ingredients, cook for a couple of minutes, and then it drains for half an hour. Then it's done.
Provided by Jangomango
Categories Cheese
Time 12m
Yield 3 cups
Number Of Ingredients 5
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.
HOMEMADE RICOTTA CHEESE FROM WHEY
When you make farmers cheese, fresh mozzarella, cottage cheese, etc. you are left with a large pot of whey. Most people throw this away or save just a bit for breads or fermenting. However, ricotta in Italian means "recook" or "cook again." Ricotta cheese is made simply by cooking the leftover whey from your cheesemaking session again! How simple and easy is that!
Provided by The Simple Recipe D
Categories Cheese
Time 17m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- This recipe is so simple that it was difficult to get it published here as there is a requirement of a minimum of 3 ingredients.
- There is no requirement for the chives or even the salt, but I was required to have 3 ingredients. All you really need is how ever much whey you have left over from your cheesemaking session.
- In a stainless steel pot, heat the whey until it reaches 200 degrees. Do not stir. You'll notice a film that will start forming on the top of the whey. This is your ricotta starting to form.
- When your whey reaches 200 degrees, take it off the heat. You'll know when you have reached this temperature as bubbles will have formed around the edges. Using a slotted spoon or ladle, scoop the layer of thickened ricotta that formed on top of the whey into a cheesecloth-lined colander over a bowl. Continue scooping the ricotta until all that's left is the clear whey.
- Grab all 4 corners of the cheesecloth and tie into a ball. Place a string around the top of the cheesecloth/ricotta bundle and hang to drain over a bowl.
- For moist ricotta, hang for 2 hours.
- For more dry ricotta, hang for 8 hours.
- Remove ricotta from cheesecloth and store in a mason jar or plastic tub. It's now ready to be used in recipes or add salt & herbs and it becomes a wonderful cheese spread.
- Enjoy!
Nutrition Facts : Sodium 77.5
HOMEMADE "RICOTTA"
Fresh ricotta is made using whey left over from making fresh mozzarella, I am going to show you how to make a similar cheese using milk and cream. I prefer freshly made curd cheese in my dishes rather than store-bought, because the flavor profile has more depth.
Provided by Nancy Silverton
Categories condiment
Time 20m
Yield 8 servings
Number Of Ingredients 4
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.
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