Italian Essentials Easypeasy Ricotta Cheese Recipes
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
25 WAYS TO USE RICOTTA CHEESE YOU'LL LOVE
These ricotta cheese recipes are so sinful and so good! From lasagna to pizza to calzones, there's really no dish that isn't made better with ricotta.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a ricotta recipe in 30 minutes or less!
Nutrition Facts :
EASY-PEASY IMBOLC GOATS-MILK RICOTTA
This is a great recipe for people that are interested in cheese-making, but new to the process. A fresh, mild-flavoured and spreadable ricotta-like cheese, with no need for special cultures, complicated temperature monitoring, fancy equipment or months of waiting. The recipe makes only a small amount of cheese, just enough for a nice lunch with warm bread baked from the collected whey. A perfect recipe to enjoy on Imbolc! Eat within 1 week of making.
Provided by Bunny Mazonas
Categories Cheese
Time 17m
Yield 2 , 2 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk, vinegar and lemon juice into a pot.
- Heat mixture on a high heat until it reaches just below boiling point; you will see the curds and whey separate.
- Take a much deeper pot, and suspend over it a colander or funnel layered with muslin.
- Pour the hot milk mixture through the muslin, such that the whey funnels into the pot and the curds are reserved.
- Once most of the whey is drained, bunch up the ends of the muslin and twist to seal in the curds. Remove from the funnel and, holding it over the whey pot, gently squeeze to remove any leftover moisture.
- Turn curds out into a bowl, and be sure to scrape it all from the muslin. Sprinkle with the salt and mix in gently.
- Serve the cheese fresh. You can use some of the reserved whey in place of milk/water to bake some fresh bread to eat with the cheese.
Nutrition Facts : Calories 682.1, Fat 40.4, SaturatedFat 26, Cholesterol 107.4, Sodium 566.1, Carbohydrate 45.5, Fiber 0.1, Sugar 44, Protein 34.8
CREAMY RICOTTA CHEESE (HOMEMADE)
I just found this in Food & Wine magazine, and HAD to try it. WOW! It's so much better than even the freshest ricotta you can get out there...and SO easy to make- try it!
Provided by getoutofmygalley
Categories Cheese
Time 3h
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
- DO NOT LET THE MILK BOIL.
- Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
- Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
- Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
- Transfer the curds to the colander with a slotted spoon.
- Gather up the corners of the cheesecloth and secure with twine or a rubber band.
- Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
- Transfer the ricotta to a bowl or use immediately.
Nutrition Facts : Calories 577.5, Fat 43.3, SaturatedFat 26.1, Cholesterol 148.9, Sodium 515.5, Carbohydrate 28.8, Sugar 28.3, Protein 19
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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.
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