Best 3 Easy Homemade Ricotta Recipes

EASY HOMEMADE BEEF AND RICOTTA RAVIOLI

Steps:

• Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
• Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
• To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

EASY AND DELICIOUS HOMEMADE RICOTTA CHEESE

Steps:

• Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
• Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
• Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

EASY HOMEMADE RICOTTA

Steps:

• Line a colander with a few layers of cheesecloth and put it into the sink.
• Pour milk and buttermilk into large pot. Cook over high heat, stirring occasionally to prevent scorching. Curds will begin to rise up and clump on the surface. Once the mixture is steaming, stop stirring. Curds and whey will separate. Whey will look like cloudy water underneath a mass of white curds (this will happen at about 140 degrees F). When separated, turn off the heat and ladle the curds into the cheesecloth. When all curds are in the cloth and the dripping has slowed, gently bring up the edges of cloth and twist it to bring the curds together. Give a squeeze to let the water continue to drain. Tie it with string and hang it over the sink or a pan to drain for about 15 minutes or so. Let it drain 15 minutes more.
• Discard the whey. Untie the cheesecloth and pack the ricotta into airtight containers. Refrigerate and use within 1 week, or eat immediately. Serve with crusty garlic bread, olive oil and chunky salt, herbs or something else good.