Easy Homemade Ricotta Recipes

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE

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

Easy and Delicious Homemade Ricotta Cheese image

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

Ingredients

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

HOMEMADE RICOTTA

Provided by Ina Garten

Time 43m

Yield about 2 cups

Number Of Ingredients 4

Homemade Ricotta image

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.

Ingredients

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

JOANNA'S EASY HOMEMADE RICOTTA

Joanna originally comes from Sicily and is the cook at my daughter's daycare. She makes wonderful wholesome food for babies through to preschoolers and most of them eat her food most of the time! This even works with UHT treated milk which means that you can make ricotta a about 1/3 to 1/4 of the usual store price!

Provided by Missy Wombat

Categories Dessert

Time 32m

Yield 2 cups

Number Of Ingredients 2

Joanna's Easy Homemade Ricotta image

Steps:

Mix the milk and the juice together in a saucepan.
Heat the milk slowly stirring continuously and curd will form as the temperature increases.
Keep heating and stirring until just short of boiling.
Do not allow to boil.
Line a sieve with a double layer of clean cheesecloth and pour the milk mixture through the sieve.
The milk mixture will separate leaving ricotta cheese in the muslin and whey in the container underneath.
Put the ricotta in the refrigerator and use within the next 48 hours.

Nutrition Facts : Calories 338.7, Fat 18.9, SaturatedFat 11.8, Cholesterol 72.4, Sodium 253.8, Carbohydrate 26.7, Fiber 0.1, Sugar 0.7, Protein 17.1

Ingredients

1 liter milk
1/4 cup lemon juice or 1/4 cup vinegar

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