Best 3 Homemade Fresh Ricotta Cheese Recipes
**Homemade Fresh Ricotta Cheese: A Culinary Journey into Creamy Delights**
Indulge in the art of crafting homemade fresh ricotta cheese, a culinary treasure that embodies the essence of creamy goodness. This versatile ingredient, a staple in Italian cuisine, offers a delightful balance of flavors, making it a perfect companion for various culinary creations.
Within this article, embark on a delectable journey as we delve into three distinct recipes that showcase the diverse applications of homemade ricotta cheese. From classic Italian dishes to innovative contemporary creations, these recipes promise an unforgettable taste experience.
1. **Traditional Italian Ricotta Cheese:** Discover the timeless recipe for authentic Italian ricotta cheese, a fundamental ingredient in many classic dishes. Learn the simple yet meticulous process of transforming milk into a smooth, creamy masterpiece.
2. **Ricotta Pancakes with Berry Compote:** Awaken your senses with a delightful breakfast or brunch featuring ricotta pancakes adorned with a vibrant berry compote. Experience the harmonious blend of fluffy pancakes and tangy berries, creating a delightful start to your day.
3. **Ricotta and Spinach Stuffed Shells:** Embark on a culinary adventure with ricotta and spinach stuffed shells, a delectable pasta dish that combines the richness of ricotta with the freshness of spinach. Prepare to savor the symphony of flavors and textures as you indulge in this classic Italian dish.
HOMEMADE FRESH RICOTTA CHEESE
This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price. Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs). There's even a reduced fat version! I found this in the May issue of Good Housekeeping magazine.
Provided by Sharon123
Categories European
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Line a large strainer or colander with 4 layers of cheesecloth. Place lined strainer in a large bowl and set aside.
- In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.
- Stir in lemon juice; cover and remove from heat.
- Let stand 5 minutes. With a slotted spoon, gently transfer curds from the pan to the lined strainer. Drain 3 minutes. Discard whey in bowl.
- If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.
- Reduced Fat Ricotta:.
- Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.
- Makes about 2 cups.
HOMEMADE RICH FRESH RICOTTA CHEESE
This is delicious and easy - it almost makes itself. Use it wherever ricotta cheese is called for - in pies, in phyllo, in lasagne etc. Sweeten it with honey for a yummy spread. I got this from Molly O'Neill, who wrote the food section in the NYT for many years. Basically you mix the ingredients, cook for a couple of minutes, and then it drains for half an hour. Then it's done.
Provided by Jangomango
Categories Cheese
Time 12m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
- Boil for 2 minutes, or until the milk is very curdled.
- Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
- Place the strainer over a deep bowl and pour the milk through the strainer.
- Drain 30 minutes, making sure the strainer does not rest in the liquid.
- Gather up the loose ends of the cloth and twist gently to extract more liquid.
- Transfer the curds to a bowl and stir in the salt and nutmeg.
- Discard the liquid (whey).
- The cheese will keep, refrigerated, for 3 days.
HOMEMADE FRESH RICOTTA CHEESE
Usually if you hear the comment, "That's so cheesy" it really isn't a good thing. That phrase indicates something that is undesirable...tacky...dumb...unappealing...silly... cornball....dated. However, if you're using the phrase to describe a food WITH cheese, that is a whole 'nother matter. If you see someone eating Macaroni...
Provided by cassie thornburg
Categories Salads
Time 35m
Number Of Ingredients 5
Steps:
- 1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- 2. 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).
- 3. 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.
Tips:
- Begin with fresh, high-quality ingredients. Whole milk is ideal for a creamy, rich ricotta.
- Use a large pot for heating the milk and whey mixture. This will prevent boil-overs and ensure even heating.
- Heat the milk and whey mixture gently over medium-low heat. Stir occasionally to prevent scorching.
- When the milk mixture reaches 185°F (85°C), remove it from heat and stir in the vinegar or lemon juice. The mixture will begin to curdle immediately.
- Let the mixture stand for 10-15 minutes, until the curds and whey have separated.
- Line a colander with cheesecloth and place it over a large bowl. Pour the curds and whey mixture into the colander and let it drain for 30 minutes.
- Gather the ends of the cheesecloth and twist them to squeeze out any excess whey. Be careful not to squeeze too hard, or the ricotta will become dry.
- Transfer the ricotta to a bowl and season with salt and pepper to taste. You can also add herbs, spices, or other flavorings at this point.
- Serve the ricotta immediately or store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Homemade fresh ricotta cheese is a delicious and versatile ingredient that can be used in a variety of dishes. It's easy to make with just a few simple ingredients, and it's a great way to use up leftover whey from yogurt or cheesemaking. Try using ricotta in lasagna, ravioli, or as a spread on crostini. You can also use it in desserts, such as cheesecakes, parfaits, or mousses. With its creamy texture and mild flavor, ricotta is a welcome addition to any meal.
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