Ricotta Cheese How To Drain Recipes

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HOMEMADE RICOTTA CHEESE



Homemade Ricotta Cheese image

Provided by Ted Allen

Number Of Ingredients 3

1/2 gallon whole milk
2 cups buttermilk
1/2 teaspoon kosher salt

Steps:

  • Line a colander with 4 layers of cheesecloth, and secure it with 3 or 4 clothespins. Set the colander inside a bowl.
  • In a large saucepan over medium-high heat, with a thermometer handy, combine the whole milk and buttermilk and heat, stirring nearly constantly, until the temperature reaches 180 degrees F. When you reach 170 to 175 degrees F, you'll start to see fine, little curds separating from the whey. At 180 degrees F, turn off the heat, and skim the curds from the whey using a finely slotted spoon, dropping the curds into the cheesecloth-lined colander. (Save the whey for another use, such as breadmaking.) Gather the cheesecloth around the curds and tie it with a 2-foot length of string. Gently squeeze to remove more, but not all, liquid from the cheese, and then hang over the sink or a bowl for 20 to 30 minutes to drain it a bit more. (I use the string to tie the bag to my faucet.)
  • Remove the ricotta from the cheesecloth, spoon it into a container, and stir in the salt. Serve ASAP, preferably without refrigerating.

HOMEMADE RICOTTA



Homemade Ricotta image

Provided by Ina Garten

Time 43m

Yield about 2 cups

Number Of Ingredients 4

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  • Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

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

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