Best Fresh Homemade Ricotta Recipes

FRESH HOMEMADE RICOTTA

Steps:

• Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
• Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
• Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

FRESH HOMEMADE RICOTTA CHEESE

Steps:

• Line a colander with moistened cheese-cloth and set it over a large bowl.
• In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly.
• Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt.
• Ricotta can be stored, covered, in the refrigerator for up to 3 days.
• Serving suggestion: Spread ricotta on toasted baguette slices, top with radish slices and chopped arugula.

HOMEMADE RICOTTA GNOCCHI WITH FRESH HERBS

Steps:

• Line a plate with a clean kitchen towel or a layer of 2 to 3 paper towels. Spread the the ricotta on the towel in a thin, even layer with a rubber spatula; this will help remove any excess moisture from the ricotta. Fold the edges of the towel over the ricotta, lightly press down and set aside to drain, about 15 minutes.
• Finely chop 1/2 cup of the basil leaves and 1/2 cup of the mint leaves, reserving the remaining leaves for garnish.
• In a large bowl, mix the chopped basil and mint, drained ricotta, Parmesan, eggs, 1/4 cup of the chives, 2 teaspoons salt and a healthy crack of black pepper with a rubber spatula until smooth and well-combined. Add the flour in 4 parts (1/4 cup at a time), delicately folding with the spatula between each addition to make sure the gnocchi dough remains light and fluffy.
• Bring a large pot of water to a boil. Line a baking sheet with parchment paper and dust with flour. Set aside.
• Dust a clean counter or cutting board with flour. Scoop the dough out of the bowl and onto the floured surface, dust with more flour and use your hands to form into a thick ball. Divide the dough into 4 equal pieces. Roll each piece into a 12-inch-long and 1/2-inch-thick snake. Using a sharp knife or pastry cutter, cut into 1 1/2-inch pieces and place on the prepared baking sheet until ready to cook.
• In a large skillet, bring the tomato sauce to a simmer over medium heat, 2 to 3 minutes. Reduce the heat to low to keep warm.
• Season the boiling water heavily with salt. Add the gnocchi and cook until they float to the top, 1 to 3 minutes. Transfer the gnocchi directly to the sauce using a slotted spoon or spider, add 1 cup of the pasta cooking water and delicately toss together until warmed through, taking care to not break the gnocchi.
• To plate, divide the gnocchi and sauce among 6 shallow bowls and top with Parmesan, the reserved basil and mint, the remaining 1/4 cup chives and a drizzle of olive oil. Enjoy!

HOMEMADE FRESH RICOTTA CHEESE

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.

HOMEMADE FRESH RICOTTA CHEESE

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

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.