RICOTTA CHEESE MIXTURE
This ricotta cheese mixture combines three kinds of cheeses and seasonings and is perfect for filling your favorite Italian baked dishes - lasagna, baked ziti, manicotti and more.
Provided by Sherri Hall
Categories Ingredient Main Course
Time 10m
Number Of Ingredients 7
Steps:
- Place ricotta cheese in a large mixing bowl.
- Add mozzarella and Romano cheeses and stir.
- Stir in eggs.
- Add in black pepper and parsley as well as the garlic powder if you're using it. Stir together and refrigerate until ready to use.
Nutrition Facts : Carbohydrate 3 g, Protein 11 g, Fat 12 g, SaturatedFat 8 g, Fiber 1 g, Calories 168 kcal, ServingSize 1 serving
HOMEMADE RICOTTA
Provided by Ina Garten
Time 43m
Yield about 2 cups
Number Of Ingredients 4
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.
HOMEMADE WHOLE MILK RICOTTA CHEESE
Five ingredients and about an hour is all it takes to make a batch of rich, creamy ricotta cheese. You get to decide if you'd rather make a soft or slightly firmer version. And flavor options for serving are endless - we're big fans of the classic honey and cracked black pepper. Be sure to find dairy that hasn't been ultra-pasteurized; you'll be happier with your curds and whey.
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Run a double layer of cheesecloth under warm water to dampen, then gently squeeze to remove any excess water. Line a colander with the cheesecloth and set in the sink.
- Combine the vinegar and lemon juice in a small bowl.
- Bring the milk and cream to 190 degrees F, over medium-low heat, in a medium heavy-bottomed saucepan, stirring frequently to keep the milk mixture from scorching on the bottom. Add half of the vinegar mixture and 1 tablespoon salt and stir for 10 seconds (you'll see the milk mixture begin to slightly curdle). Remove from the heat, cover the saucepan with a lid and let sit for 20 minutes.
- Remove the lid and you'll see that the milk mixture has separated into small curds. Now stir in the remaining vinegar mixture and the milk mixture will continue to curdle. Stir for a few minutes. Pour this entire mixture into the prepared colander in the sink.
- Let drain until the desired texture, about 15 minutes for soft ricotta, 20 minutes for firm and creamy and 30 minutes for firm and slightly dry. For soft ricotta, serve warm or chilled in a small decorative bowl. For firm ricottas, gather the excess cheesecloth and shape the ricotta into a ball or disc and refrigerate until chilled, at least 1 hour.
- Serve the ricotta with your favorite things, like a drizzle of honey and cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread.
RICOTTA CHEESE CAKE
It's a wonderful, easy, light cheese filled cake... but not a cheesecake!
Provided by GINGEE
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h10m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
- Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
- Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 25.2 g, Cholesterol 32.5 mg, Fat 5.4 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 2 g, Sodium 185.7 mg, Sugar 16.3 g
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