Homemade Whole Milk Ricotta Cheese Food

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE

Easy and Delicious Homemade Ricotta Cheese image

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

Ingredients

8 ½ cups whole milk
⅓ cup lemon juice
1 teaspoon salt

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

HOMEMADE RICH FRESH RICOTTA CHEESE

Homemade Rich Fresh RICOTTA Cheese image

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

Ingredients

12 cups whole milk
1 1/2 cups whole-milk yoghurt
1 1/2 cups heavy cream
1 pinch salt
1 pinch nutmeg (optional)

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.

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