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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #5-ingredients-or-less #condiments-etc #eggs-dairy #easy #european #beginner-cook #vegetarian #dietary #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something
You'll also love
Cara Stephenson
[email protected]This ricotta cheese is delicious! I can't wait to try it in my next pasta dish.
Majid Lhan
[email protected]I've never made ricotta cheese before, but this recipe made it so easy. I'm so glad I tried it.
Catrina Brunson
[email protected]This ricotta cheese is perfect for baking. It's so smooth and creamy. My cakes and cookies always turn out amazing.
Girls D
[email protected]I'm not a huge fan of ricotta cheese, but this recipe changed my mind. It's so light and fluffy. I could eat it every day.
Lala Afghan
[email protected]This ricotta cheese is a great way to use up leftover milk. It's also a great way to get your kids to eat more calcium.
Thomas Brislane
[email protected]I've made this ricotta cheese several times now and it's always a hit. My family loves it!
Boadi Anna
[email protected]This is the best ricotta cheese I've ever had. It's so creamy and smooth. I can't wait to use it in my next lasagna.
Mike Patchell
[email protected]I love this recipe! It's so easy to follow and the ricotta cheese always turns out perfect. I've even started experimenting with different flavors, like adding herbs or citrus zest.
Afg Tiger
[email protected]This ricotta cheese is a game-changer! It's so much better than store-bought ricotta. I'll never go back.
Shano Shaikh
[email protected]I was skeptical at first, but this ricotta cheese is amazing! It's so smooth and flavorful. I can't believe how easy it was to make.
Salman sultan
[email protected]This is such a simple recipe, yet it yields the most creamy and delicious ricotta cheese. I've used it in lasagna, ravioli, and even just spread on toast with honey. It's always a hit!