BUTTERMILK RICOTTA
Super easy, fine textured and low fat cheese ready to nosh on in under 2 hours? You bet! Cook time includes draining time. Adapted from http://tigressinapickle.blogspot.com/2011/06/buttermilk-ricotta.html
Provided by YummySmellsca
Categories European
Time 1h5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a non-reactive saucepan and place over medium heat.
- Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white).
- Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink).
- Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.
- Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did).
- Let drain another 10-15 minutes, depending on your texture preference.
- Keep in the fridge up to 1 week.
Nutrition Facts : Calories 92.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 9.6, Sodium 503.8, Carbohydrate 11.1, Sugar 11.2, Protein 7.6
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 Alex Guarnaschelli
Time 3h20m
Yield about 1 cup
Number Of Ingredients 3
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.
HOMEMADE RICOTTA CHEESE
Provided by Sisi Carroll
Categories Milk/Cream Dairy Side Low Fat Vegetarian Low Cal Healthy Boil Candy Thermometer Buttermilk Bon Appétit
Yield Makes about 1 2/3 cups
Number Of Ingredients 5
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.
LIGHT HOMEMADE RICOTTA CHEESE
I always use this now for my lasagna and other recipes that call for ricotta. It is lower in fat and sodium than most and can be ready to use an hour or so, including whey-draining time. I made it once forgetting to add the salt, and could not tell the difference. It is creamy and good. My husband hates cottage and ricotta cheeses, but likes this (or doesn't notice it since it is so smooth). You must follow the stirring directions to have a smooth finished product.
Provided by mapaklenk
Categories Low Cholesterol
Time 40m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 201.1, Fat 7.2, SaturatedFat 4.6, Cholesterol 29.7, Sodium 335.5, Carbohydrate 19.9, Sugar 21.1, Protein 14
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