I can’t believe how easy it is to make Ricotta!!!!!!

People!!!!!!

You have to make your own ricotta!!! Sorry….I am really excited about this!

Be prepared to use quite a bit of milk because ricotta is essentially milk protein so what we do is divide the liquid from the protein in the milk. Since Milk is mainly liquid, you will need quite a bit to get a good portion of ricotta!

Anyways!

So start by heating up the buttermilk along with the cream and milk.

Heat up on medium-high heat for about 10 minutes, or until the curds have created like the next pictures shows. The rest of the liquid with look like a watery solution rather than looking like milk.

With a fine mesh strainer, scoop out the curds and place them in a cheese cloth like the next picture shows.

Now, what I do is add a bit of coarse salt to season it a bit but you don’t have to. Let it strain for about 5 minutes if you like it more “crumbly” and about 2 to 3 minutes if you like more liquid in it.

I use this recipe every time I make lasagna now! It’s so amazing and fresh and HOMEMADE!

Enjoy!

Recipe found on: http://www.framedcooks.com/2011/08/how-to-make-fresh-ricotta.html

Course: Snacks    Yield: 4 servings    Prep Time: 15 mins    Cook Time: 10 mins  


Ingredients

  • 4 Cup of whole milk (it is important that you use whole milk!)
  • 1 Cup of butter milk (or 1 cup of whole milk with 2 tbsp of fresh lemon juice)
  • 1/3 Cup of heavy cream (35% cream or whipping cream)

Instructions

  1. * If you are making your own butter milk, mix 1 cup of milk with 2 tbsp of fresh lemon juice and let it stand for about 10 minutes. The mixture should be curdling.
  2. So start by heating up the buttermilk along with the cream and milk.
  3. Heat up on medium-high heat for about 10 minutes, or until the curds have created like the next pictures shows. The rest of the liquid with look like a watery solution rather than looking like milk. If after 10 minutes your mixture isn't curdling, try adding a tbsp of freshly squeezed lemon juice and mix.
  4. With a fine mesh strainer, scoop out the curds and place them in a cheese cloth like the next picture shows.
  5. Now, what I do is add a bit of coarse salt to season it a bit but you don't have to. Let it strain for about 5 minutes if you like it more "crumbly" and about 2 to 3 minutes if you like more liquid in it.
  6. I use this recipe every time I make lasagna now! It's so amazing and fresh and HOMEMADE!
May 21, 2012

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