HOMEMADE RICOTTA CHEESE WITH BUTTERMILK
Ever wonder how ricotta is made? Here's a simple shortcut method to make your own smooth and creamy homemade ricotta cheese with buttermilk.
Provided by Jennifer Meier
Categories Side Dish
Time 2h30m
Yield 4
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Cut enough cheesecloth to drape over the top of the colander, with plenty hanging over the sides.
- Rinse the cheesecloth in water and squeeze out excess water.
- Fold the cheesecloth into two layers that completely cover the colander. Set the colander in the sink.
- Pour the whole milk and the buttermilk into a pot over medium heat. The temperature should not be so high that the milk ever reaches a boil. For the first 5 minutes as the milk warms, stir frequently to prevent the milk from burning to the bottom of the pot.
- After 5 minutes, use the thermometer to test the milk temperature. When it is around 100 F, stop stirring the milk and let it continue to warm undisturbed. You will start to notice that the milk is thickening on the surface. This is the curds forming.
- When the milk temperature reaches 175 F, turn off the heat. Let the milk sit for 5 minutes. Do not stir.
- Using a slotted spoon or skimmer, gently scoop the curds out of the pot and into the cheesecloth-draped colander.
- Let the curds drain in the colander for 5 to 10 minutes.
- Gather the cheesecloth around the curds and tie at the top with a rubber band. Hang the bundle of curds so more moisture will drip out. You can hang the bundle from your faucet, or set a ladle handle across the top of a pot and hang the bundle from the ladle handle. Let the cheese drain for at least 30 minutes.
- Scrape the homemade ricotta out of the cheesecloth and into a bowl.
- Serve immediately or refrigerate. Use within three to four days.
Nutrition Facts : Calories 346 kcal, Carbohydrate 29 g, Cholesterol 54 mg, Fiber 0 g, Protein 19 g, SaturatedFat 10 g, Sodium 442 mg, Sugar 30 g, Fat 17 g, ServingSize 1 1/2 cups (4 servings), UnsaturatedFat 0 g
BUTTERMILK RICOTTA
Super easy, fine textured and low fat cheese ready to nosh on in under 2 hours? You bet! Cook time includes draining time. Adapted from http://tigressinapickle.blogspot.com/2011/06/buttermilk-ricotta.html
Provided by YummySmellsca
Categories European
Time 1h5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a non-reactive saucepan and place over medium heat.
- Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white).
- Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink).
- Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.
- Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did).
- Let drain another 10-15 minutes, depending on your texture preference.
- Keep in the fridge up to 1 week.
Nutrition Facts : Calories 92.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 9.6, Sodium 503.8, Carbohydrate 11.1, Sugar 11.2, Protein 7.6
BUTTERMILK DILL DIP
This light, flavorful dip brings protein and perks up fresh sliced veggies in a hurry. -Elizabeth King, Duluth, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 cup.
Number Of Ingredients 8
Steps:
- In a small bowl, beat buttermilk and cream cheese until blended. Stir in the onions, pepper, dill, horseradish sauce and garlic powder. Chill until serving. Serve with vegetables.,
Nutrition Facts : Calories 68 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 228mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
SICILIAN HOMEMADE RICOTTA CHEESE
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
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
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