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| homemade ricotta cheese |
You will need cheesecloth and a strainer to make the ricotta cheese; making your own ricotta cheese is not only inexpensive compared to the store bought-but homemade ricotta cheese has fresher more flavorful taste and it is creamier, denser. This should be in every cook’s repertoire.
Ricotta Cheese Version #1:
makes about 2 cups or 1 pound
from Nancy Silverton at bon appétit
30 minute quick and easy to make
4 cups of whole milk
1 cup pasteurized cream
1 ½ teaspoon kosher salt
2 heaping tablespoons lemon juice-Note-don’t skimp on lemon juice
Combine all 4 ingredients in a saucepan and bring just to boil without stirring immediately remove pan from heat.
Let the mixture stand for 15 minutes at room temperature; as time passes, the curds will begin to separate from the whey. If only a few curds form, your lemon may not be acidic enough; add another 1 tablespoon of lemon juice, gently stir so you don’t break up the curds too much, let stand for 5 minutes more.
Using a large spoon (not a slotted spoon) or measuring cup, spoon the curds into cheesecloth-lined sieve set over a large bowl. Note-the longer you drain the ricotta, the denser and more flavorful the ricotta cheese will be. This method will boasts a fresher flavor and creamier texture than that stuff you purchased from your supermarket.
Ricotta Cheese Version #2:
makes about 2 cups or 1 pound
from Richard Ferretti at Gourmet
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
2 tablespoons lemon juice
Line a large strainer with a layer of cheesecloth and place it over a large bowl.
Slowly bring the milk, cream and the salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.
Pour into the lined strainer and let drain for 1 hour (note: I let it drain for just a few minutes, so it does not become so dry). After discarding the liquid, chill the ricotta, covered. It will keep in the fridge for 2 days.
Ricotta Cheese Version #3:
from Russ Parsons at Los Angeles Times
makes about 2 cups or 1 pound
9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2-1/2 tablespoons distilled vinegar
Heat the milk and buttermilk in a heavy pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side.
Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.
Drain the curds for 5 minutes, then transfer to a covered container to store in the fridge until ready to use. The ricotta is best the same day but will still be good for 2 to 3 days.
makes about 2 cups or 1 pound
from Richard Ferretti at Gourmet
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
2 tablespoons lemon juice
Line a large strainer with a layer of cheesecloth and place it over a large bowl.
Slowly bring the milk, cream and the salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes.
Pour into the lined strainer and let drain for 1 hour (note: I let it drain for just a few minutes, so it does not become so dry). After discarding the liquid, chill the ricotta, covered. It will keep in the fridge for 2 days.
Ricotta Cheese Version #3:
from Russ Parsons at Los Angeles Times
makes about 2 cups or 1 pound
9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2-1/2 tablespoons distilled vinegar
Heat the milk and buttermilk in a heavy pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side.
Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.
Drain the curds for 5 minutes, then transfer to a covered container to store in the fridge until ready to use. The ricotta is best the same day but will still be good for 2 to 3 days.
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