Freshhomemadericottacheese Recipes

Steps:

• Run a double layer of cheesecloth under warm water to dampen, then gently squeeze to remove any excess water. Line a colander with the cheesecloth and set in the sink.
• Combine the vinegar and lemon juice in a small bowl.
• Bring the milk and cream to 190 degrees F, over medium-low heat, in a medium heavy-bottomed saucepan, stirring frequently to keep the milk mixture from scorching on the bottom. Add half of the vinegar mixture and 1 tablespoon salt and stir for 10 seconds (you'll see the milk mixture begin to slightly curdle). Remove from the heat, cover the saucepan with a lid and let sit for 20 minutes.
• Remove the lid and you'll see that the milk mixture has separated into small curds. Now stir in the remaining vinegar mixture and the milk mixture will continue to curdle. Stir for a few minutes. Pour this entire mixture into the prepared colander in the sink.
• Let drain until the desired texture, about 15 minutes for soft ricotta, 20 minutes for firm and creamy and 30 minutes for firm and slightly dry. For soft ricotta, serve warm or chilled in a small decorative bowl. For firm ricottas, gather the excess cheesecloth and shape the ricotta into a ball or disc and refrigerate until chilled, at least 1 hour.
• Serve the ricotta with your favorite things, like a drizzle of honey and cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread.

Steps:

• Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
• In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
• Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.

Steps:

• Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
• Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
• Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Steps:

• Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
• Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
• After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

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.

Steps:

• In a wide pot set over low heat, warm the milk, or a combination of half cream and half milk, to 80 degrees. The milk or cream should be as fresh as possible, and preferably not ultra-pasteurized. Remove from the heat and stir in the buttermilk and the rennet solution (diluted according to the package directions). Cover loosely and set aside at warm room temperature (about 75 degrees) for 8 to 12 hours. The mixture is set when there is a layer of thick curds, like Greek yogurt, on top of clear whey. Pull the curd away from the edge of the pot to check.
• Line a colander with a large square of cotton cloth, at least 2 feet per side. Don't use cheesecloth, as the weave is too loose. A large tea towel or bandanna (even an old pillowcase, cut open) is better. With a slotted spoon, transfer the curds into the lined colander. Gather up three corners of the cloth and use the fourth corner to wrap around the others, tucking in the end to make a knot. Hang over a floor drain, bathtub or sink in a cool place and let it drip for 6 to 8 hours. When the dripping stops, untie and check the consistency. It should be like soft cream cheese. If it is still wet, mix it with a rubber spatula, retie it, and let it drip a little longer.
• When the cheese is ready, scrape it into a bowl and mix the salt. Taste and add more salt if you like. Chill until firm. The cheese may be shaped into logs and rolled in fresh herbs or coarsely ground pepper (I like a combination of pink, black and red). Or it may be mixed with minced chives and a little grated garlic. The cheese will keep, wrapped or in a container, for 2 weeks, and will become more tangy. Or it can be shaped into 4-ounce logs, wrapped well, and frozen for up to 6 months. Thaw in the refrigerator overnight.

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.

Steps:

• Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
• Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle -- separating into a soft mass (curds) and a cloudy liquid (whey).
• After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
• Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.

Steps:

• Line a colander with moistened cheese-cloth and set it over a large bowl.
• In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly.
• Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt.
• Ricotta can be stored, covered, in the refrigerator for up to 3 days.
• Serving suggestion: Spread ricotta on toasted baguette slices, top with radish slices and chopped arugula.

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.

Steps:

• Line a large strainer or colander with 4 layers of cheesecloth. Place lined strainer in a large bowl and set aside.
• In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.
• Stir in lemon juice; cover and remove from heat.
• Let stand 5 minutes. With a slotted spoon, gently transfer curds from the pan to the lined strainer. Drain 3 minutes. Discard whey in bowl.
• If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.
• Reduced Fat Ricotta:.
• Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.
• Makes about 2 cups.