Homemadefreshricottacheese Recipes

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SICILIAN HOMEMADE RICOTTA CHEESE



Sicilian Homemade Ricotta Cheese image

This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.

Provided by Orcashottie

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 20

Number Of Ingredients 5

1 gallon whole milk
1 quart buttermilk
1 pint heavy cream
1 tablespoon kosher salt
18-inch squares cheesecloth

Steps:

  • Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
  • Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
  • Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
  • Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 11.8 g, Cholesterol 54.1 mg, Fat 15.6 g, Protein 8.4 g, SaturatedFat 9.4 g, Sodium 426.6 mg, Sugar 11.2 g

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE



Easy and Delicious Homemade Ricotta Cheese image

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

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

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



Homemade Ricotta image

Provided by Ina Garten

Time 43m

Yield about 2 cups

Number Of Ingredients 4

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

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 FRESH RICOTTA CHEESE



Homemade Fresh Ricotta Cheese image

Usually if you hear the comment, "That's so cheesy" it really isn't a good thing. That phrase indicates something that is undesirable...tacky...dumb...unappealing...silly... cornball....dated. However, if you're using the phrase to describe a food WITH cheese, that is a whole 'nother matter. If you see someone eating Macaroni...

Provided by cassie thornburg

Categories     Salads

Time 35m

Number Of Ingredients 5

4 c whole milk
2 c heavy cream
1 tsp kosher salt
3 Tbsp white wine vinegar
cheesecloth and a large sieve

Steps:

  • 1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  • 2. 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).
  • 3. 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



Fresh Ricotta Cheese image

Provided by Andrew Carmellini

Categories     Milk/Cream     Lemon     Chill     Simmer     Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 3

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice

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.

HOMEMADE FRESH RICOTTA CHEESE



Homemade Fresh Ricotta Cheese image

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

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lime juice (or lemon, even vinegar works)

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.

HOMEMADE BUTTERMILK RICOTTA



Homemade Buttermilk Ricotta image

This is so creamy and delicious I can eat it with a spoon right from the jar. Making your own buttermilk ricotta isn't too complicated.

Provided by Janet Barton

Categories     Snack

Time 50m

Number Of Ingredients 4

1 gallon whole milk
1 cup cream
1 quart buttermilk
cheesecloth

Steps:

  • In a very large, heavy duty pot add the milk, cream and buttermilk. Heat over medium/low heat stirring only occasionally so the milk doesn't scorch on the bottom of the pan.
  • On the pot, clip on a candy thermometer or use an instant read thermometer. Heat the milk mixture to 200 degrees F. Remove from the heat and let the mixture stand for 30 minutes.
  • Place a wire mesh strainer over a very large bowl or pot. Pour the mixture through a wire mesh strainer that has been lined with 4 layers of cheesecloth. Gently stir the curd to release the liquid or whey from the ricotta. Cover the ricotta completely with the ends of the cheesecloth.
  • Leave in the strainer and place in the refrigerator over night or for 24 hours. Transfer ricotta to an airtight container and refrigerate until ready to use. Ricotta will last for about 7-10 days. Yield: 3 - 3 1/2 lbs.

Nutrition Facts : Calories 154 kcal, Carbohydrate 9 g, Protein 6 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 112 mg, Sugar 9 g, ServingSize 1 serving

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