Best 3 Easy Homemade Ricotta Recipes
Embark on a culinary journey to create creamy, luscious homemade ricotta cheese with our comprehensive guide. Discover two simple yet delectable recipes: the classic stovetop method and the hands-off slow cooker version. Whether you prefer the traditional approach or a hassle-free option, we've got you covered. Learn the secrets of crafting this versatile cheese at home, perfect for spreading, dolloping, and baking.
Let's cook with our recipes!
EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE
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
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
EASY HOMEMADE BEEF AND RICOTTA RAVIOLI
Don't let the idea of homemade ravioli scare you. It's way easier than it sounds when using wonton wrappers, and it's so worth the end result!! These can be boiled or baked as desired.
Provided by Bird
Categories World Cuisine Recipes European Italian
Time 40m
Yield 3
Number Of Ingredients 10
Steps:
- Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
- Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
- To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 56.3 g, Cholesterol 232 mg, Fat 26.3 g, Fiber 1.8 g, Protein 42.5 g, SaturatedFat 12.9 g, Sodium 820.5 mg, Sugar 1.1 g
EASY HOMEMADE RICOTTA
Provided by Food Network
Time 50m
Yield about 4 cups
Number Of Ingredients 2
Steps:
- Line a colander with a few layers of cheesecloth and put it into the sink.
- Pour milk and buttermilk into large pot. Cook over high heat, stirring occasionally to prevent scorching. Curds will begin to rise up and clump on the surface. Once the mixture is steaming, stop stirring. Curds and whey will separate. Whey will look like cloudy water underneath a mass of white curds (this will happen at about 140 degrees F). When separated, turn off the heat and ladle the curds into the cheesecloth. When all curds are in the cloth and the dripping has slowed, gently bring up the edges of cloth and twist it to bring the curds together. Give a squeeze to let the water continue to drain. Tie it with string and hang it over the sink or a pan to drain for about 15 minutes or so. Let it drain 15 minutes more.
- Discard the whey. Untie the cheesecloth and pack the ricotta into airtight containers. Refrigerate and use within 1 week, or eat immediately. Serve with crusty garlic bread, olive oil and chunky salt, herbs or something else good.
Tips:
- Choose the Right Milk: For the creamiest, richest ricotta, use whole milk or a combination of whole and 2% milk. Avoid using skim milk or low-fat milk, as these will result in a thin, watery ricotta.
- Use Fresh Ingredients: For the best flavor and texture, use fresh, high-quality milk and vinegar or lemon juice. Avoid using store-bought ricotta, as it will not be as flavorful or creamy.
- Don't Overheat the Milk: When heating the milk, do not bring it to a boil. This will cause the milk to curdle and result in a grainy ricotta. Instead, heat the milk over medium heat until it reaches 185 degrees Fahrenheit (85 degrees Celsius).
- Use a Strainer: To drain the ricotta, use a fine-mesh strainer lined with cheesecloth or a coffee filter. This will help to remove any excess whey and result in a creamy, smooth ricotta.
- Chill the Ricotta: Once the ricotta has been drained, chill it in the refrigerator for at least 2 hours before using. This will help to firm up the ricotta and make it easier to spread.
Conclusion:
Making homemade ricotta cheese is a simple and rewarding process that can be done with just a few basic ingredients. With a little practice, you'll be able to make delicious, creamy ricotta that's perfect for spreading on bread, adding to pasta dishes, or using in desserts.
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