Basic Homemade Ricotta Cheese 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
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
QUICK HOMEMADE RICOTTA CHEESE
This recipe is fantastic. It's super quick and easy - great for a begginer cheese maker. After the cheese has been in the fridge for a while it may start to firm up a little, but it's still good to eat. If you want the soft texture back, just add a little milk or cream.
Provided by LaCasey
Categories Cheese
Time 25m
Yield 1 lb
Number Of Ingredients 3
Steps:
- Pour milk into pot and add citric acid.
- Stir well.
- Heat milk to about 180 degrees. The whey should be seperated by now.
- Turn off heat and let sit for 2-3 minutes.
- Pour into a cheescloth lined collander. Let drain for 5-10 minutes.
- Transfer cheese to a bowl and add salt, mixing with a fork.
- Enjoy!
Nutrition Facts : Calories 1249.3, Fat 71.4, SaturatedFat 44.5, Cholesterol 273.3, Sodium 956.5, Carbohydrate 90.8, Protein 64
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