March 28, 2011

Homemade Ricotta

The recipe for these cookies included a container of Ricotta. I knew I wanted to make the Ricotta instead because it is so easy and tastes so much better than store-bought.

The hardest part of making Ricotta is waiting for the milk to come to a simmer. Patience is not my middle name.

Here's what you do: Put 8 cups of whole milk into a large pan. Add one teaspoon of salt. When the milk is at the simmering point, add 3 tablespoons of lemon juice. Give it a stir and let it sit for two minutes while the curds form. Scoop the curds into a lined colander (I use clean, rinsed Handi Wipes) and let drain for 5 minutes. PRINT RECIPE

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So easy...


18 comments:

  1. Thanks, Karen. I want to try this. So easy.....lol

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  2. I've been wanting to do this for ages! Could it be any easier?

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  3. Good Karen, thank you for sharing,
    looks so easy...

    kisses!!

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  4. Oh my gosh it is easy! I had no idea. I once saw Martha and a chef make homemade goat cheese on her show and was surprised by how easy that was so I guess I shouldn't be surprised. Thanks for the encouragement - I bet this would be a very satisfying thing to make!

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  5. This looks absolutely fantastic! Thanks for sharing!

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  6. God homemade ricotta would make my life so much less expensive. Looks fantastic!

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  7. So easy I can do it! Will have to try this, I have been dying to but keep reaching into the dairy case for the store bought kind. I bet it is so fresh tasting.

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  8. Great post, Karen! I think the homemade is so much silkier than the store bought. The handiwipe looks a lot easier to use than cheesecloth. Great tip!

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  9. Pound cake made with ricotta? Yum! One of the things I definitely can't eat while on my Lenten fast, though (no flour, no dairy.)

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  10. i had no idea that ricotta is made this way. I don;t know if you are aware or not.. but this almost exactly how we Indians make Paneer/ indian cottage cheese at home :)

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  11. What a small world! Maybe I passed right by your childhood home!! I have a few more photos to post when I feel a little better. I'm still hacking away and feel generally weak. I'm going to pamper myself one more day before hitting the mounds of laundry, etc.

    This recipe looks delicious and I'm saving it for another day.

    Best,
    Bonnie

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  12. Karen, thanks! I looked up the hurricane barrier. Interesting, indeed, and I added some verbiage to my post. I want to take a closer look when I go back.

    Best,
    Bonnie

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  13. Wow! I have to make ricotta at home! That sounds easy!

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  14. That is so easy! And no preservatives or any of that added stuff you get from the store. Of course I have questions...

    How much does this make?
    If its a lot can I freeze it?
    If not can I shrink the recipe & still get the same results (2 c milk, 1/3 tsp salt 1 tbsp lemon)?
    While giving a stir is the heat on or off?

    With just 2 of us and me being one of those picky people who won't eat the same thing 2 nights in a row we tend to cook 1 and done type meals. Wouldn't want to waste this! Thanks :-)

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  15. Farmer’s Cheese (ricotta) is very easy to make at home & is far superior in taste and texture. I made it with 3 different souring agents - I really liked how the Vinegar-based one turned out! I think you will find my Ricotta experiment fascinating - here is a link for you: http://cuceesprouts.com/2011/04/homemade-farmers-cheese/

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  16. Yum! Came across your wonderful blog and am a new follower!!!
    - Jessica
    http://cajunlicious.blogspot.com

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  17. Awesome Karen! This is one thing I've never tried.. have a freezer full of various cultures, haven't had the chance. Definitely going to try your way this week. Thx for sharing gf. Have a Happy Easter! xo

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  18. Man I wish I had lemons right now!! I've got an extra gallon of raw milk in the fridge and this would be perfect!

    Love that you used handi wipes, I LOVE them!!

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