Wednesday, May 25, 2011

Recipe :: Homemade Ricotta Cheese

This past weekend, I embarked on a little therapeutic endeavor - I made dinner! Yes, this has become a rarity given the amount of time I spend making delicious sweet & savory caramels for my Etsy shop! {wink}

I discovered early on in my years living in NYC that cooking was very therapeutic for me. After creating an amazing meal, I would be calmer, clear-headed and have a feeling of accomplishment. There's something satisfying about setting out on a task and finishing it and if the results are delicious, all the better! {trust me, I've had my set of failures...ahem, the burnt towel from this morning...shhh} Thus, while I'm in the midst of a very busy wedding season, I decided to make homemade ricotta cheese. One of my absolute favorite luxurious and savory treats to create!
I had a very happy husband and I admit, I had lasagna for breakfast, lunch and dinner on Monday!

So for all of my followers that are seeking something delicious, easy and brag worthy, try this Ricotta recipe that will take about 20 minutes!

Full recipe and a few photos after the jump!

Ricotta Cheese
The Caramel Jar

1/2 gal of whole milk
1 cup heavy cream
2 cups of buttermilk
Kosher, Maldon or Fleur de Sel salt to taste

4 QT sauce pan
Colander
Bowl
Paper towels
Spatula
Thermometer
Wire mesh oil drainer/small slotted spoon {small slots, not a small spoon} ;)





Directions:
Combine cream, milk and buttermilk in large 6qt pot. Turn heat to medium high, insert thermometer. Once the mixture warms to roughly 170-180 deg F it will start to curdle and separate. Remove from heat and start the straining process.

Strain the cheese into your paper towel or cheesecloth lined colander and let sit for about 10 - 15 min {depends on how "moist" you prefer your Ricotta}. If you're using it for baking/pasta etc. I'd suggest straining it longer so it doesn't conflict with your other recipes.

Salt to taste.

Enjoy warm over toast, in your favorite pasta dish or lightly sweetened for dessert.


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2 comments:

  1. That looks DELICIOUS. It has never occurred to me to try making ricotta myself! Now I know what this weekend's kitchen experiment will be...

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