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.
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Abigeal Ogunyemi
[email protected]I found this recipe to be a bit bland. I added some salt and pepper to taste, and it improved the flavor significantly. I also used whole milk instead of skim milk, which made the cheese richer and creamier.
Bella Henri Smith doiron
[email protected]This was my first time making ricotta cheese and it was a success! I was surprised at how easy it was and how delicious the cheese turned out. I will definitely be making this again.
Md Fakor Uddin
[email protected]I've made this recipe several times and it always turns out perfect. It's so easy to make and so versatile. I've used it in lasagna, ravioli, and even cheesecake. It's always a crowd-pleaser.
Andre
[email protected]This is one of my all-time favorite recipes. I love the fresh, light flavor of the ricotta cheese. I often use it in pasta dishes or as a spread on bread. It's also great as a dip for fruit or vegetables.
Justin Maunu
[email protected]I made this last night and it was amazing! So creamy and smooth. I used it to make lasagna and it was a hit with my family. Thanks for sharing this recipe!
Sobuz Mehedi
[email protected]Tried it and loved it! Five stars!
hush firedup
[email protected]This was a great recipe! Easy to follow and turned out delicious. Perfect for a summer meal. I used fresh basil from my garden and it really made the dish pop. Will definitely be making this again.