Homemade Ricotta Cheese Food

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE

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.

HOMEMADE RICOTTA

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 RICOTTA

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.

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.

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.

LIGHT HOMEMADE RICOTTA CHEESE

Steps:

• Line a large colander with several layers of dampened cheesecloth, allowing the edges to extend over the edge, and place colander in bowl.
• Combine milk and buttermilk in large stockpot. Attach a candy thermometer to edge of pan so that it extends 2 inches or more into milk mixture.
• Cook over medium-high heat until thermometer registers 170 degrees (about 20 minutes), gently stirring occasionally. AS SOON as it reaches 170 degrees, stop stirring (whey and curds will begin separating at this point). Continue to cook, WITHOUT STIRRING (so that curds do not break apart), until thermometer reaches 190 degrees. Immediately remove pan from heat.
• Using slotted spoon, GENTLY spoon curds into cheesecloth-lined colander; whey will drain into bowl, which can be reserved for other use.
• Drain this way for 5 minutes, then gently gather edges of cloth together (again being careful not to squeeze or push on the curds) and wrap with rubber band or tie edges together in order to hang from faucet or other object. This will cause it to drain more thoroughly. Leave for 15 minutes or so until remaining whey has drained out of the ricotta.
• Unwrap cloth and scrape ricotta into a bowl and sprinkle with salt, if desired. Save or discard the whey.
• Cool to room temperature. Can be stored up to four days in refrigerator.

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 CHEESE

Steps:

• In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.
• Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
• Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.
• Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired. Makes 2 cups.

HOMEMADE RICOTTA CHEESE FROM WHEY

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!

CHEF JOHN'S HOMEMADE RICOTTA CHEESE

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.

BASIC HOMEMADE RICOTTA CHEESE

Steps:

• Place milk, cream, and vinegar in a saucepan over medium heat and bring to a boil; simmer until curds form, about 2 minutes. Stir in salt and pour mixture through a cheesecloth over a bowl. Let it sit between 5 to 15 minutes, depending on how thick you want your ricotta to be.

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.

CHARRED BROCCOLINI WITH HOMEMADE RICOTTA

Steps:

• Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
• To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
• Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
• To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.

HOMEMADE RICOTTA CHEESE

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.

HOMEMADE RICOTTA CHEESE

Steps:

• Stack 4 large squares of cheesecloth in colander, leaving overhang. Combine milk and buttermilk in heavy large pot. Attach deep-fry or candy thermometer to side of pot. Place pot over high heat. Stir almost constantly as mixture heats and curds (small clumps) begin to form. When thermometer registers 175°F to 180°F, curds will separate from whey (liquid) and float to top. Turn off heat.
• Using large slotted spoon or skimmer, transfer curds to prepared colander. Gather cheesecloth around ricotta. Press gently, releasing some liquid (don't press out too much liquid or cheese may be dry). Return ball of cheese to colander and let rest 20 minutes. Transfer ricotta to medium bowl. Sprinkle lightly with salt; mix gently. Cover; chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.