Joannas Easy Homemade Ricotta Food

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.

EASY HOMEMADE RICOTTA

Steps:

• Line a colander with a few layers of cheesecloth and put it into the sink.
• Pour milk and buttermilk into large pot. Cook over high heat, stirring occasionally to prevent scorching. Curds will begin to rise up and clump on the surface. Once the mixture is steaming, stop stirring. Curds and whey will separate. Whey will look like cloudy water underneath a mass of white curds (this will happen at about 140 degrees F). When separated, turn off the heat and ladle the curds into the cheesecloth. When all curds are in the cloth and the dripping has slowed, gently bring up the edges of cloth and twist it to bring the curds together. Give a squeeze to let the water continue to drain. Tie it with string and hang it over the sink or a pan to drain for about 15 minutes or so. Let it drain 15 minutes more.
• Discard the whey. Untie the cheesecloth and pack the ricotta into airtight containers. Refrigerate and use within 1 week, or eat immediately. Serve with crusty garlic bread, olive oil and chunky salt, herbs or something else good.

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.

PASTA WITH RICOTTA RECIPE

Steps:

• Bring a large pot of water to a boil. Salt generously and boil spaghetti until al dente.
• Meanwhile, place ricotta in a medium sized bowl. Scoop as much pasta water as needed to create a smooth, creamy sauce. I add about 1 cup. Add salt to taste if necessary.
• Scoop the cooked spaghetti directly into 4 pasta bowls using a spaghetti scooper.
• Divide the ricotta mixture among the bowls. Stir the ricotta into the spaghetti and serve immediately.

LEMON HERB, HOMEMADE RICOTTA & ROASTED TOMATO CROSTINI

Steps:

• Ricotta -- First step is to make your ricotta which - seriously makes itself. It is so easy. You will need a heavy bottomed pot or strainer or colander, cheese cloth and a big bowl. Step 1: Set up your colander over a large bowl. Make sure there is plenty of room in the bowl for the liquid to drain. Take 2 pieces of damp cheese cloth and line the colander. Step 2: In a medium to large pot, bring the milk, cream and salt to a rolling boil on medium heat stirring often. Once it is boiling add in the vinegar and immediately remove from the heat and stir. The vinegar will cause the milk and cream to separate and form curds. Stir a couple of times, wait 2-3 minutes, and then pour it into the strainer or colander on top of the cheese cloth. You will see the whey or clear liquid separate from the milk curds and drain to the bottom of the bowl. Let it rest at room temp for about 15-20 minutes to cool before you put it in the refrigerator. Just make sure as it sets in the refrigerator that none of the liquid in the bowl is touching the bottom of the ricotta. Make sure to cover the ricotta with saran wrap. Personally, I like to let mine set over night, but at least 4 hours to cool down and set.
• Tomatoes -- I like to have these chilled rather than hot, so I make these ahead of time too. Couldn't be easier. Oven at 425, line a baking sheet with aluminum foil or parchment paper and add the tomatoes. Drizzle with olive oil and season with salt and pepper. Bake for approximately 10 minutes until they begin to soften, but not falling apart. Let cool, transfer to a plate and cover. Done!
• Herbed Topping -- Add the ricotta, lemon zest and juice, scallions, herbs, salt and pepper. Mix well and set to the side. I prefer to make this right before I serve.
• Baguettes -- Some people bake them on a high temp in the oven, personally, I prefer to broil mine. They take only a minute or two and it is easy. I line a baking sheet with foil or parchment paper and add the baguette slices. Drizzle with olive oil and broil the first side. Once golden brown, flip and broil just another minute until brown. Remove and rub the garlic on the side you drizzled with olive oil. That is the side you will add the toppings to. The garlic is optional, but I think it gives it a great taste.
• Finish -- Top each of the baguette with a little of the arugula (optional), then a spoon of the ricotta and a tomato slice. ENJOY!
• Prep time doesn't include the chilling of the ricotta.

WOLFGANG PUCK'S HOMEMADE RICOTTA

Steps:

• In a nonreactive saucepan, whisk together all the ingredients.
• Over medium heat, slowly bring the mixture to a boil.
• Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
• Line a colander with a double thickness of cheesecloth.
• Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick.
• Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.

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.

HOMEMADE RICOTTA

Steps:

• Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil.
• Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing.
• Pour into a very fine-mesh stainless steel strainer. Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to use, or up to 3 days.