Lemony Ricotta Cheese Recipe By Tasty Food

LEMON RICOTTA PANCAKES RECIPE BY TASTY

Steps:

• In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
• In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
• Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
• Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
• Cook for 2-3 minutes on each side or until golden brown on the edges.
• In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
• Serve hot compote over stack of pancakes and dust with powdered sugar.
• Enjoy!

LEMON RICOTTA CAKE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Make the candied lemons: In a high-walled, wide pan, combine the sugar and water. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
• Add the lemon slices to the pan, making sure they are submerged in the syrup. Reduce the heat to medium-low and simmer until the lemons have softened and have started to caramelize, about 35 minutes.
• Gently transfer the lemon slices to the prepared baking sheet and let cool completely, about 20 minutes. The candied lemons can be made up to 2 days in advance. Store in an airtight container in the refrigerator and bring to room temperature before using. (The syrup can be strained, cooled, and kept in the refrigerator for up to 2 weeks. Try adding it to cocktails and desserts!)
• Make the cake: Arrange a rack in the center of the oven. Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) nonstick springform pan with 1 tablespoon of butter. Add 3 tablespoons of flour to the greased pan and tilt to coat completely. Turn the pan over and tap out any excess flour. Set aside.
• In a large bowl, beat the remaining butter with an electric hand mixer on high speed until light and fluffy, about 3 minutes. With the mixer running, add the sugar and beat until evenly incorporated, about 3 minutes. Reduce the mixer speed to medium-low and add the eggs, 1 at a time, making sure to fully incorporate each before adding the next. Stir in the lemon extract and 1 teaspoon of lemon zest. Set aside.
• In a medium bowl, whisk together the remaining cup of flour, the cornmeal, baking powder, and salt.
• Add the wet ingredients to the flour mixture and whisk until the batter is smooth, scraping down the sides of the bowl as needed. Add the ricotta and stir just until combined, but do not overmix.
• Set the prepared pan on a baking sheet. Pour the batter into the pan and use a spatula to smooth the top.
• Bake for 45 minutes, or until the sides and top of the cake are golden brown and a toothpick inserted in the center comes out clean.
• Transfer the cake to a wire rack and let cool for at least 45 minutes. Once the cake begins to pull away from the sides of the pan, release the springform. With a wide metal spatula, gently transfer the cooled cake to a cake platter.
• Dust the top of the cake with the powdered sugar. Top with the strawberries, blueberries, and lemon slices and sprinkle with the remaining teaspoon of lemon zest.
• Enjoy!

LEMONY RICOTTA SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain.
• Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot.
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LEMON RICOTTA COOKIES

Steps:

• preheat oven to 375.
• beat butter and sugar until light and fluffy, add eggs 1 at a time until encorporated, then add ricotta, lemon juice and zest until well blended.
• stir in dry ingredients.
• place parchment paper on cookie sheet and drop dough (I made heaping teaspoon sized ccokies, the original recipe called for 2 tablespoon sized but I think that is way to large) onto sheet. Bake cookies for about 15 minutes or until the edges are slightly golden brown.
• let cookies cool for at least 15 minutes before spreading glaze on top.
• for glaze: combine lemon juice, zest, and powdered sugar and stir until smooth. Spoon about 1/2 teaspoon full onto each cookie and use the back of the spoon to gently spread. Let the glaze harden about two hours before storing in an airtight container.
• *** I ran out of glaze the first time I made these and it has a strong lemon flavor so use sparingly. The cooked cookies (before they're glazed) freeze well. If your ricotta cheese is very watery you may need to add an additional 1/4 cup of flour.

LEMON RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Mix cake flour, baking powder, baking soda, and salt into a large bowl.
• Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

LEMONY RICOTTA CHEESE RECIPE BY TASTY

Steps:

• Add the milk, cream and salt to a saucepan over medium heat and bring to 190 degrees. Stir as needed to keep from scorching the milk. When the milk reaches 190 degrees, remove from heat and stir in 2 tbsp of fresh lemon juice. The milk should start to clump when you add the lemon juice. Return the saucepan to the heat and bring the mixture to 190 degrees and remove it from the heat. At this stage, white curds should form - if not, add more lemon juice, ½ tsp at a time, until white curds form. Once curds have formed, remove from a saucepan and let rest for 10 minutes.
• Place the cheesecloth in a sieve and place the sieve over a large bowl. Slowly ladle the cheese curds into the cheesecloth. The cheese is ready to eat after it has drained for a few minutes. For a firmer cheese, let the cheese drain in the sieve for 30 minutes then lift it from the sieve and fold the cheese cloth around the cheese and place in the refrigerator overnight.
• Remove from the fridge the next day and softly stir to create a ricotta-like consistency. Serve as desired.

RICOTTA CHEESE SPREAD WITH LEMON AND HERBS

Steps:

• Empty the container of ricotta into a strainer and place over a bowl.
• Cover and refrigerate for at least 4 hours or overnight. (You can cut down the drain time several ways - 1) don't bother to drain at all, you'll just have a lot more moisture in your final product 2) drain at room temperature for 1 hour or 3) just drain for as long as you have patience and then, proceed!).
• Combine drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, salt and pepper.
• Stir until blended.
• Mound onto the center of a shallow bowl or serving plate and drizzle with oil.
• Sprinkle the remaining 1/2 teaspoon of lemon zest and 1/2 teasonpoon of thyme over the top. Garnish with strips of basil.
• Serve with crackers, bread, or raw vegetables.
• *I used the 4 hour drain time as the cooking time for this recipe*.

LEMON RICOTTA MUFFINS

Steps:

• Preheat oven 180 degrees C.
• WHISK flour,baking powder, baking soda, salt in bowl.
• BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
• BEAT in ricotta.
• BEAT in egg, lemon juice and almond extract.
• Divide batter into lined muffin tins.
• Sprinkle with slivered almonds and extra sugar over all muffins.
• Bake about 15 - 20 minutes util lightly golden brown.
• ENJOY!