Homemade Ricotta

CountryMusicGal · ‎03-09-2010

Have any of you ladies made homemade ricotta cheese? It sounds so easy and everyone says it is much superior to store-bought. Let me know!

Poodlepet2 · ‎03-09-2010

I just looked at several recipes, and it looks easy and delicious. There was one use I saw for it on a site called "Foodformyfamily": fresh ricotta was spread on toasted baguette slices and topped with fresh herbs and a little olive oil. I will try this with Ina Garten's recipe because it's small in terms of quantity. She says it will last five days, but one or two said it would only hold for two. I think it could be frozen if you are assembling a lasagna for the freezer....and somebody else said they make gnocchi with it...who's recipe are you using? Thanks for bringing up this topic! Poodlepet2

IamMrsG · ‎08-29-2010

Yes, I have made it and was satisfied with the results. The flavor is lighter, with a good curd. Here is the recipe I use:

Fresh Ricotta

2 quarts whole milk

1 cup heavy cream

½ teaspoon salt

3 Tablespoons fresh lemon juice

Special equipment: large sieve, fine-mesh cheesecloth

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.

Makes about 2 cups.

Strive for respect instead of attention. It lasts longer.

wagirl · ‎03-09-2010

Yes I've made it and it is far superior to what you buy in the stores. Very easy too. IamMrsG recipe is the same one I use. And to start, just cut the recipe in half if 2 cups is too much. Thats perfect amount for a lasagna but I hate making a whole lot of anything and then not liking it or it doesn't turn out and throwing it out. I put mine on bagels and toast and crackers and even on pizzas. It's good in dips and sauces too. And follow the recipe-don't try subbing whole milk for 2% as you want it too be rich and flavorful.