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 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.
BASIC HOMEMADE RICOTTA CHEESE
I love ricotta cheese, and as an Italian, I use it pretty much for everything. Try this quick and easy recipe to make delicious homemade ricotta cheese with only 4 simple ingredients, and in less than 20 minutes!
Provided by Fioa
Categories World Cuisine Recipes European Italian
Time 17m
Yield 4
Number Of Ingredients 4
Steps:
- Place milk, cream, and vinegar in a saucepan over medium heat and bring to a boil; simmer until curds form, about 2 minutes. Stir in salt and pour mixture through a cheesecloth over a bowl. Let it sit between 5 to 15 minutes, depending on how thick you want your ricotta to be.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 20.1 g, Cholesterol 83.5 mg, Fat 24.9 g, Protein 14.4 g, SaturatedFat 14.8 g, Sodium 472.8 mg, Sugar 19.3 g
CLASSIC STUFFED SHELLS RECIPE
Jumbo pasta shells stuffed with a classic Ricotta cheese mixture and then cooked in marinara sauce and cheese on top.
Provided by Make Your Meals
Categories Main Dishes
Time 55m
Number Of Ingredients 9
Steps:
- Cook the pasta shells according to package directions. Drain and set aside.
- Preheat the oven to 375°F. Coat a 9"x13" baking pan with cooking spray, set aside.
- Spread 1 1/2 cups of the marinara sauce in the bottom of the pan. Spread so that it is evenly coatedIn a medium bowl.
- Place the ricotta cheese, 1 1/2 cups of Italian blend cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
- Fill each pasta shell with the cheese mixture and place, open side up, in the baking dish. Spoon the remaining marinara sauce over the shells. Sprinkle the other 1 1/2 cups of cheese over the top of the sauce.
- Cover the dish with foil. Bake for 20 minutes. Uncover the baking dish then bake for an additional 10 minutes or until cheese is melted, bubbly and starting to turn light brown in color.
- Garnish with parsley, then serve warm.
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- 1. Place the citric acid in a small bowl and add a splash of hot (not boiling) water. Stir until the citric acid is completely dissolved. (Skip this step if using lemon juice.)
- 2. Pour the milk into a large nonreactive pot over low heat, stirring occasionally with a rubber spatula, until the milk starts to steam and becomes frothy at the edges of the pot (180°F).
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- Cheese Blintzes. These thin, tender blintzes taste similar to French crepes, and they make a delightful breakfast or brunch when stuffed with a cheesy mixture.
- Smoked Salmon and Ricotta Crostini. Bright smoked salmon and creamy herb-studded ricotta cheese top crispy baguette slices for a perfect appetizer that doesn't take long to make.
- No-Bake Lemon Ricotta Cheesecake Bars. Light and fluffy lemon cheesecake bars get their otherworldly texture from whipped ricotta and cream cheese in this easy, no-bake recipe.
- Butternut Squash Casserole. Starchy new potatoes, sweet butternut squash, and creamy ricotta cheese all come together into a hearty casserole that makes a delightful potluck contribution or special-occasion side.
- Classic Sicilian Cannoli. These shatteringly crisp fried pastry shells filled with a creamy sweet ricotta mixture appear at carnival time around Sicily.
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- Tomato and Ricotta Phyllo Tart. Pretty heirloom tomatoes give this crispy, cheesy tart a beautiful presentation that will dress up any appetizer table. You can assemble the tart ahead of time, then just top it with tomatoes before baking.
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