Fresh Homemade Ricotta Recipes

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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 Anne Burrell

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

6 cups whole milk
2 cups heavy cream
3 tablespoons distilled white vinegar
1 teaspoon kosher salt
Big vat finishing oil
Rustic Italian bread, for serving
1 clove garlic

Steps:

  • In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.
  • Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with big fat finishing oil.
  • Preheat the grill or broiler.
  • While the ricotta is draining, slice the bread into 1/2-inch thick slices. Toast the bread on the grill or in the broiler on both sides. Swipe the garlic 2 times on each piece of toast and drizzle each toast with big fat finishing oil.
  • Serve the ricotta and grilled bread. The ricotta is best served a little warm.

FRESH RICOTTA



Fresh Ricotta image

Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Time 45m

Yield Makes 2 3/4 cups

Number Of Ingredients 5

8 cups (1/2 gallon) best-quality whole milk
1 1/2 cups best-quality heavy cream
1 teaspoon coarse salt
1/4 cup fresh lemon juice (from 2 lemons), strained to remove pulp
Stewed Rhubarb (optional)

Steps:

  • Combine milk, cream, and salt in a 4- to 5-quart pot, and warm mixture over medium-high heat, stirring frequently with a wooden spoon to prevent scorching, until mixture registers 195 degrees on a candy thermometer. It should take about 15 minutes.
  • Add lemon juice, gently stirring until just combined. Remove pot from heat and let stand 5 minutes. The combination of the acid and the residual heat in the mixture will cause it to coagulate, or curdle -- separating into a soft mass (curds) and a cloudy liquid (whey).
  • After lining a mesh colander with a triple layer of cheesecloth and placing it inside a deeper, slightly larger bowl, gently pour curds and whey into colander. Let mixture stand, pouring off whey occasionally, until most of whey has drained from still-wet curds, 20 minutes.
  • Gather up ricotta in cheesecloth and turn it out into a bowl. Serve within a few hours, or refrigerate up to 4 days. For a denser ricotta, which can be preferable for baking, hang it to drain for another hour. Repurpose whey or discard it.

FRESH HOMEMADE RICOTTA



Fresh Homemade Ricotta image

How to make homemade ricotta

Categories     Fruit Juice     Milk/Cream     Cheese     Citrus     Dairy     Quick & Easy     Lemon     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 6

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Special Equipment
large sieve, fine-mesh cheesecloth

Steps:

  • Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
  • Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
  • Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

FRESH HOMEMADE RICOTTA CHEESE



Fresh Homemade Ricotta Cheese image

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

2 quarts whole milk
3 tablespoons fresh lemon juice
salt

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

FRESH RICOTTA



Fresh Ricotta image

Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.

Provided by Melissa Clark

Categories     brunch, dinner, easy, lunch, quick, condiments, dips and spreads, appetizer

Time 30m

Yield About 1 1/2 cups

Number Of Ingredients 5

1 quart whole milk
1/2 cup heavy cream
1/4 cup plain whole yogurt
1 1/2 teaspoons lemon juice
1/2 teaspoon kosher salt

Steps:

  • Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
  • In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
  • Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 239 milligrams, Sugar 9 grams

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.

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 RICOTTA



Homemade Ricotta image

This delicious homemade ricotta recipe is from the new cookbook, "On Top of Spaghetti" by Johanne Killeen and George Germon.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 1 cup

Number Of Ingredients 4

4 cups whole milk
1 cup heavy cream
1/2 teaspoon fine sea salt (optional)
Juice of 1 lemon

Steps:

  • Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil.
  • Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing.
  • Pour into a very fine-mesh stainless steel strainer. Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to use, or up to 3 days.

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