Ricotta Mixture Recipes

HOMEMADE RICOTTA

Homemade Ricotta image

Provided by Ina Garten

Time 43m

Yield about 2 cups

Number Of Ingredients 4

Ingredients

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.

RICOTTA MIXTURE

Ricotta Mixture image

I have not tried this recipe. I got the recipe off a box of lasagne noodles. The directions say to spread 1/2 of the ricotta mixture on after spreading 1/3 of meatsauce being used.

Provided by internetnut

Categories Very Low Carbs

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

15 ounces ricotta cheese
2 whole eggs
1/4 cup chives
1 tablespoon parsley, chopped
salt
pepper

Steps:

Whip ricotta in mixing bowl with eggs, chives, and pasley.
Add salt and pepper to taste.

Nutrition Facts : Calories 153.7, Fat 11.3, SaturatedFat 6.6, Cholesterol 108.1, Sodium 85.7, Carbohydrate 2.5, Fiber 0.1, Sugar 0.4, Protein 10.5

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