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.
FRESH RICOTTA CHEESE
Provided by Andrew Carmellini
Categories Milk/Cream Lemon Chill Simmer Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
- Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
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
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
HOMEMADE FRESH CHEESE
This is the simplest recipe that I use to make a version of Mexican 'Queso Fresco' and the same recipe for Homemade Ricotta Cheese.
Provided by SUNFLOWER71
Categories Everyday Cooking
Time 1h45m
Yield 24
Number Of Ingredients 3
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.
Nutrition Facts : Calories 97.7 calories, Carbohydrate 7.4 g, Cholesterol 16.3 mg, Fat 5.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 65.1 mg, Sugar 7.4 g
HOMEMADE FRESH RICOTTA CHEESE
This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price. Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs). There's even a reduced fat version! I found this in the May issue of Good Housekeeping magazine.
Provided by Sharon123
Categories European
Time 10m
Yield 2 cups
Number Of Ingredients 3
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.
FRESH HOMEMADE RICOTTA CHEESE
Make and share this Fresh Homemade Ricotta Cheese recipe from Food.com.
Provided by KathyP53
Categories Spreads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 150.1, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 105, Carbohydrate 12.1, Sugar 12.5, Protein 7.7
HOMEMADE RICOTTA CHEESE
Provided by Ted Allen
Number Of Ingredients 3
Steps:
- Line a colander with 4 layers of cheesecloth, and secure it with 3 or 4 clothespins. Set the colander inside a bowl.
- In a large saucepan over medium-high heat, with a thermometer handy, combine the whole milk and buttermilk and heat, stirring nearly constantly, until the temperature reaches 180 degrees F. When you reach 170 to 175 degrees F, you'll start to see fine, little curds separating from the whey. At 180 degrees F, turn off the heat, and skim the curds from the whey using a finely slotted spoon, dropping the curds into the cheesecloth-lined colander. (Save the whey for another use, such as breadmaking.) Gather the cheesecloth around the curds and tie it with a 2-foot length of string. Gently squeeze to remove more, but not all, liquid from the cheese, and then hang over the sink or a bowl for 20 to 30 minutes to drain it a bit more. (I use the string to tie the bag to my faucet.)
- Remove the ricotta from the cheesecloth, spoon it into a container, and stir in the salt. Serve ASAP, preferably without refrigerating.
More about "homemadefreshricottacheese recipes"
HOMEMADE FRESH RICOTTA CHEESE - THE KITCHEN MCCABE
From thekitchenmccabe.com
HOW TO MAKE HOMEMADE RICOTTA CHEESE: AN EASY …
From chatelaine.com
OUR 36 BEST RICOTTA CHEESE RECIPES | TASTE OF HOME
From tasteofhome.com
10 BEST RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
10+ BEST RICOTTA RECIPES - EASY RICOTTA CHEESE DISHES
From delish.com
HOMEMADE RICOTTA RECIPE [THE EASY WAY] - A FOOD …
From afoodloverskitchen.com
HOW TO MAKE HOMEMADE RICOTTA CHEESE | KITCHN
From thekitchn.com
HOW TO MAKE RICOTTA CHEESE (VIDEO) - A SPICY …
From aspicyperspective.com
HOMEMADE RICOTTA CHEESE: ONLY 3 INGREDIENTS! - SHE …
From shelovesbiscotti.com
FRESH HOMEMADE RICOTTA - RECIPE - FINECOOKING
From finecooking.com
FRESH RICOTTA CHEESE RECIPE | BON APPéTIT
From bonappetit.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
HOMEMADE FRESH RICOTTA | FOOD & WINE
From foodandwine.com
5/5 (2)Category CheeseServings 5Total Time 3 hrs 10 mins
3-INGREDIENT HOMEMADE RICOTTA CHEESE - ALPHAFOODIE
From alphafoodie.com
HOMEMADE HERB RICOTTA - JUST A TASTE
From justataste.com
HOW TO MAKE RICOTTA CHEESE | EPICURIOUS
From epicurious.com
HOW TO MAKE HOMEMADE RICOTTA CHEESE - FOOD NOUVEAU
From foodnouveau.com
HOMEMADE RICOTTA CHEESE (INSTANT POT AND STOVETOP)
From foreignfork.com
EASY AND FLUFFY HOMEMADE RICOTTA CHEESE RECIPE - BELLY FULL
From bellyfull.net
SIMPLE HOMEMADE RICOTTA - LA CUCINA ITALIANA
From lacucinaitaliana.com
HOMEMADE RICOTTA CHEESE - COOKING CLASSY
From cookingclassy.com
HOW TO MAKE HOMEMADE RICOTTA CHEESE (2 WAYS) | FOODTASIA
From foodtasia.com
HOMEMADE FRESH "RICOTTA" CHEESE | SWEET CAYENNE
From sweetcayenne.com
FRESH HOMEMADE RICOTTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
32 EASY RICOTTA CHEESE RECIPES TO TRY
From topteenrecipes.com
HOW TO MAKE FRESH RICOTTA SO YOU'LL NEVER BE FAR FROM CHEESE
From bonappetit.com
RECIPE: HOMEMADE RICOTTA CHEESE - WHOLE FOODS MARKET
From wholefoodsmarket.com
HOMEMADE RICOTTA CHEESE | DONE IN UNDER 30 MINUTES
From justinesnacks.com
HOMEMADE FRESH RICOTTA CHEESE (+VIDEO!) - LARDER LOVE
From larderlove.com
HOW TO MAKE FRESH RICOTTA AT HOME | FOOD & WINE
From foodandwine.com
HOMEMADE RICOTTA CHEESE RECIPE | CHEW TOWN FOOD BLOG
From chewtown.com
HOMEMADE RICOTTA CHEESE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE RICOTTA - A CANADIAN FOODIE
From acanadianfoodie.com
HOW TO MAKE HOMEMADE RICOTTA - THE PIONEER WOMAN
From thepioneerwoman.com
FRESH HOMEMADE RICOTTA CHEESE - SIDE OF VEGGIES
From sideofveggies.com
HOW TO MAKE FRESH HOMEMADE RICOTTA CHEESE - CHEF SOUS CHEF
From chefsouschef.com
HOW TO MAKE HOMEMADE RICOTTA CHEESE IN ONE HOUR
From theskinnifoodwhore.com
HOMEMADE RAW MILK RICOTTA CHEESE - MY HUMBLE KITCHEN - FOOD
From myhumblekitchen.com
HOW TO MAKE RICOTTA CHEESE (4-INGREDIENTS!) - THE CHEESE KNEES
From cheeseknees.com
MENU | CAROUSELFROZENTREATS
From carouselfrozentreats.com
HOMEMADE RICOTTA CHEESE | SALT AND SERENITY
From saltandserenity.com
You'll also love