Best Homemade Ricotta Cheese Crock Pot Recipes

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HOMEMADE RICOTTA



Homemade Ricotta image

Provided by Ina Garten

Time 43m

Yield about 2 cups

Number Of Ingredients 4

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  • 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).
  • 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 RICOTTA CHEESE (CROCK POT)



Homemade Ricotta Cheese (Crock Pot) image

It's next to impossible to find ricotta cheese here in Mexico so decided to try the recipe in my Cruising Cuisine cookbook and it's WONDERFUL, and so easy too! Plan to continue to make my own Ricotta even when we get back to the states! I make mine in the crockpot, which pretty much eleminates the possibility of scourching the milk, however it can be made on the stove top, but watch it carefully.

Provided by Galley Wench

Categories     Cheese

Time 7h5m

Yield 2 cups

Number Of Ingredients 2

1/2 gallon milk
4 tablespoons champagne vinegar or 4 tablespoons white wine vinegar

Steps:

  • Combine the milk and acid (white vinegar, lemon juice, Champagne vinegar, or white wine vinegar) in the crockpot and heat on low until temperature reaches 180 degrees F. (At 7,000 feet or above, bring it to 172 degrees F.) If heating on a stove top use a heavy pan and very low heat. It takes about 30 minutes. (Do not try to hurry this process; the milk might scorch on the bottom of the pan and you'll have brown specs in the cheese.).
  • Once the temperature has reached 180 degrees, remove from heat, cover and seet aside in a warm place (80 - 100 degrees F) for about six hours. The cheese is ready to strain when a solid curd has formed.
  • Strain through several layers of dampened cheese cloth or a fine metal strainer; discaring the whey (the watery residue).

Nutrition Facts : Calories 630.9, Fat 35.7, SaturatedFat 22.2, Cholesterol 136.6, Sodium 479.7, Carbohydrate 45.7, Sugar 0.1, Protein 32

CROCK-POT RICOTTA



Crock-Pot Ricotta image

Make your own ricotta cheese in your crockpot! The acid you choose will affect the final flavor. Apple cider vinegar will give a sharper tang, a distinct odor, and a subtle golden color; this is probably best for savory applications. Lemon juice will give a subtler flavor and will not curdle as abruptly. For the cleanest, purest flavor, use distilled white vinegar. If you don't like or can't find the goat's milk, you can sub another quart of low-fat cow's milk.

Provided by DrGaellon

Categories     Cheese

Time 16h

Yield 2 quarts

Number Of Ingredients 3

2 quarts 1% low-fat milk
1 quart goat's milk
1/2 cup apple cider vinegar or 1/2 cup white vinegar

Steps:

  • Combine milks in crockpot. Turn on low and add acid agent. Stir well. Cook six to eight hours (the longer cooking time will start to add a bit of color to the cheese); it is very subjective and dependent on your crockpot, so watch carefully. The curd should be solid, and it should have a good cooked-milk smell.
  • Turn off the crockpot and wrap the whole thing in several layers of towels. Let stand undisturbed for another 6-8 hours. Line a colander or mesh strainer with damp paper towels or damp cheesecloth. Spoon the curd into the colander and let drain; you can reserve the whey for various purposes (roses love it) or discard it. Don't rush the draining if you want a thick, soft cheese.
  • Pack into containers; you can stir in flavorings or salt before packing if so desired. It will stay fresh for about 4 days, up to 7 days in a very cold refrigerator.

Nutrition Facts : Calories 757.5, Fat 29.6, SaturatedFat 19.1, Cholesterol 102, Sodium 669.5, Carbohydrate 75.2, Fiber 0.2, Sugar 73.4, Protein 50.1

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