One of my New Year's resolutions was to learn more about cheese, and now that it's almost March, I decided I better get on it! Don't worry readers, I'm taking you along for the ride: allow me to introduce my new feature devoted to the wonderful world of cheese. Each week, I'll pick a different type of cheese and use it in a delectable recipe. First up: homemade fresh ricotta. To learn more about this creamy cheese and check out the surprisingly easy recipe, read more.
The word ricotta means "recooked" in Italian, and the fresh cheese is not actually a cheese — it's a whey cheese. Whey is the leftover liquid that separates from the curds when making mozzarella, provolone, romano, etc. The remaining protein-rich byproduct is harvested, made more acidic, and reheated to create ricotta. Ricotta can be made from the whey of sheep, cow, goat, or water buffalo milk, but most American ricotta is a combination of whey and store-bought cow milk. Fresh ricotta has a slightly grainy texture and moist, almost sweet flavor. It's used in both savory (lasagna) and sweet (cheesecake) preparations.
This homemade variation is from the January issue of Bon Appétit. I was shocked when I read the article and saw how simple the recipe is: it only involves three common ingredients. After allowing plenty of time to chill, use in any recipe that calls for ricotta (stay tuned to find out how I used mine!).
From Bon Appétit
Ingredients
8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice
tools: slotted spoon or fine-mesh skimmer, cheesecloth*, medium colander
Directions
- Line a medium colander with four layers of cheesecloth. Set the cheesecloth-lined colander in the sink.
- Bring the whole milk and salt to a simmer in a large, heavy-duty saucepan over medium-high heat.
- Stir in the fresh lemon juice. Simmer the milk mixture gently until curds form, usually one to two minutes.
- Using a slotted spoon or mesh skimmer, transfer the curds to the prepared colander. Let them drain for only a minute.
- Transfer the ricotta to a medium bowl. It can be served right away, or covered and chilled up to two days.
Makes about 1 1/2 cups.
*I forgot to purchase cheesecloth, so instead of using a colander, I used a fine mesh strainer lined with a paper towel — it worked fine!
Print recipe with images | without images
Pepe Jeans
I love ricotta with chopped berries! I will have to try this.
1It is worth noting that this isn't actually ricotta. It is closer to cottage cheese.
2Kitchen...if this isn't it then how to you make ricotta (I really want to know because I'm all hyped up now). I know there is a huge taste difference between cottage cheese and ricotta so I am curious.
3@kitchenhacker u r right, there's a video on about.com/food with the exact same process thought they call it creme fraiche, nways I found a recipe on google and it said to use whey and some other stuff( sorry can't recall at the moment) but it didn't work out. I have made to above recipe though and you will have to add a lil' salt after making the cheese. To jazz things up a little u could flavour it with whatever u have in the kitchen ( chives, garlic, pepper) spread that on a slice of heaven and yum...hmmm so delis!!
4Wow, I had no idea it was so simple. This looks delectable! I love ricotta cheese.
5This "make it yourself" feature is my new favorite!
6i think that i'm going to love this new year's resolution of yours since it means that i'll learn a lot more about a food category that has become a life blood of my diet. i knew a bit about ricotta before but now i know even more and what's better than that?!
7I saw this recipe on epicurious and I've been tempted to make it for a while now. As posted above, it'll taste great with fruit, or maybe in some sort of tart. Hmm...
8Ooh, cool! I saw this in Bon Appetit and I was curious about trying it and I'm glad you tested it out, Yum! Now I've definitely got to give it a try.
9Ooh, cool! I saw this in Bon Appetit and I was curious about trying it and I'm glad you tested it out, Yum! Now I've definitely got to give it a try.
10Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.