Homemade Ricotta Cheese Crock Pot Recipes

HOMEMADE RICOTTA CHEESE (CROCK POT)

Steps:

• Combine the milk and acid (white vinegar, lemon juice, Champagne vinegar, or white wine vinegar) in the crockpot and heat on low until temperature reaches 180 degrees F. (At 7,000 feet or above, bring it to 172 degrees F.) If heating on a stove top use a heavy pan and very low heat. It takes about 30 minutes. (Do not try to hurry this process; the milk might scorch on the bottom of the pan and you'll have brown specs in the cheese.).
• Once the temperature has reached 180 degrees, remove from heat, cover and seet aside in a warm place (80 - 100 degrees F) for about six hours. The cheese is ready to strain when a solid curd has formed.
• Strain through several layers of dampened cheese cloth or a fine metal strainer; discaring the whey (the watery residue).

SLOW-COOKER BAKED ZITI

Steps:

• In a small bowl, stir together ricotta cheese, egg, basil, and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese. , Cover; cook on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and if desired, Parmesan cheese and additional red pepper flakes; serve immediately.

CROCK-POT RICOTTA

Steps:

• Combine milks in crockpot. Turn on low and add acid agent. Stir well. Cook six to eight hours (the longer cooking time will start to add a bit of color to the cheese); it is very subjective and dependent on your crockpot, so watch carefully. The curd should be solid, and it should have a good cooked-milk smell.
• Turn off the crockpot and wrap the whole thing in several layers of towels. Let stand undisturbed for another 6-8 hours. Line a colander or mesh strainer with damp paper towels or damp cheesecloth. Spoon the curd into the colander and let drain; you can reserve the whey for various purposes (roses love it) or discard it. Don't rush the draining if you want a thick, soft cheese.
• Pack into containers; you can stir in flavorings or salt before packing if so desired. It will stay fresh for about 4 days, up to 7 days in a very cold refrigerator.

CROCK POT RIGATONI

Steps:

• Layer half of each ingredient in the order listed.
• Repeat.
• Cover, Cook on low 4-5 hours.

TASTY CROCKPOT CHEESE BAKED RIGATONI (YOU WILL BE USING A PAN TO

Steps:

• Dice your onion. (if you have a gadget that dices veggies it comes in handy, use small grater option to chop onions. If you don't have such a gadget, then hand dice onions).
• In a large skillet on medium heat start cooking all the meat, as it starts to cook, break up the meat into bite size pieces. Add 1 T. of olive oil. You don't want to totally break the meat down. (Using grass fed beef it's easy to keep meat in bite size pieces) After some of the meat has been broken up (a wooden spoon does a great job), lower heat a little and add onions to the meat mixture. Add 1/2 of your salt, pepper, onion powder, garlic powder. Cook until no more pink is seen. You want the meat chunky but not too big. No need to drain. Turn stove to low and let the seasonings marinate together while you move to next step.
• Dice your red pepper and slice your mushrooms. (I use more mushrooms at times). Mince your garlic.
• Add 1 T. olive oil into the skillet, turn heat to medium and as it's warming up add your garlic. Cook for just a minute or 2 when the temp reaches medium, stirring often. (don't let garlic burn) Add red pepper, mushrooms and chilli flakes. Stir often and saute until pepper and mushrooms are al dente.
• Add meat mixture to your crock pot. (6 quart) and add remaining salt, black pepper, onion powder, garlic powder, basil (or Italian seasoning). Add 2 jars of Paul Newman's sauce, stir well and cook on high for 1 1/2 hours. (check sauce after 1 hour and taste it, adjust seasoning and cover and cook for remaining 1/2 hour).
• Meanwhile, cook pasta as directed but cook to Al Dente only about 8-9 minutes. Drain and put pasta back in pan and drizzle the remainder of olive oil (or to taste) on pasta and mix well. Pasta will cook a little more in crock. (do not rinse pasta or it won't grab the sauce) (you can add a bit more olive oil if needed so pasta isn't sticking. You don't want mush).
• After sauce has cooked 1 1/2 hours in the crock, taste your sauce make any adjustments if needed. Add 3/4 of the cooked pasta and stir well. The pasta will soak up some of the sauce so use your judgement. If you like your pasta a little saucy then you won't need to add the full box. (I like a balance and used 3/4 of the cooked pasta).
• Option: Cook for 1/2 hour on high. This allows the pasta to blend with the sauce BUT YOU CAN OMIT this step and move on to the next steps. (If you don't use all the pasta you can freeze it in a freezer bag and use it to add to soups, stews or whenever you find a need for some pasta).
• Add 2 cups mozzarella cheese, 1/4 cup Parmesan cheese and mix well. This will allow some of the cheese to melt into your pasta.
• Top it all off with remaining cheeses. On high, cook until cheese is melted to your liking on the top. About 15 - 20 minutes. Take lid off crock pot, turn it off and let it sit for 5 to 10 minutes to set. Serve. (You can serve with a salad and garlic bread). This will taste like you slaved making sauce all day but instead you allow the crock pot to bring all the flavors together.
• Tips: If you prefer a more saucy mixture, only cook 3/4 of the box of Rigatoni or 12 oz. and make adjustments as needed to your preference.(as I mentioned I cook entire box and make adjustments when I add pasta to sauce) This dish is great for company, a game day or just to feed your family. I hope you enjoy.
• VARIATIONS: Once you make this recipe you can make several adjustments to change it up using the basic sauce mix. You can use Penne pasta, shell pasta, any pasta that will mix well with the sauce and cheeses. I love all kinds of cheese but in this dish I prefer the cheeses mentioned. If you wish to add more cheeses then you can use any that melt like the Mozzarella cheese does. Mild to medium Cheddar, Pepper Jack, Provolone etc. It will change it's flavor. Also you can even use filled firm pastas. You can use tortellini, ravioli or any frozen pasta of your choice. Don't pre-cook it. Move frozen pasta from freezer to fridge. Follow recipe and add the pasta without pre-cooking. Be gentle stirring.and let pasta cook in sauce until Al Dente. Then move on to the adding the cheeses in order written.