Homemade Ricotta Cheese and Early Summer Ramblings
We love ricotta cheese in our house and I finally got down to making it. I scoped out this recipe, and this one and even this one and finally settled on something we all liked. And like they all say, once you have made your own it will be very difficult to go back to store made variety. Sigh! As if I do not already have enough trouble with homemade paneer. That is the story of my life, I have a difficult time sustaining my own good intentions. I am still concerned and thoughtful about that date with destiny. It seems to be moving with destiny appearing to smile just a little. Time well tell if she will continue.
My Homemade Ricotta Cheese Story
Now the ricotta is a simple creamy whey cheese. Most of the recipes are conflicted between the amount of cream versus milk and the temperature of the milk. It has surprisingly taken me a little time to get this to the texture we like. My surprise was at the difference the slight variations in preparations make. After all, I have been making paneer for ages. After all the permutations, I have found that a mixture of 1 part milk and 1 part half and half works best for our taste. No ultra pasteurized milk, as that make it difficult to separate. I keep the freshly made cheese for up to a week but it is best enjoyed the day it is made.
Our all time favorite thing to do with ricotta cheese is to make this pasta with it. We have a new an improved colorful version that I will be updating the post with shortly. Trying to get a lot of things off the plate, I am not sure how much I will accomplish. I have now instilled a purpose in Aadi – food video making. The minute variety!
Other recipes to use this cheese in include ricotta breakfast eggs and ricotta and the spinach and tomato tart.
A recipe for making homemade ricotta cheese.
Ingredients
- 1 cup whole milk
- 1 cup half and half
- 3 tablespoons lemon juice
Instructions
- Add the milk and the half and half to a pan and bring to simmer. It should be about 190 degrees Fahrenheit.
- Add in the lemon juice ans stir well. Check after 10 minutes. The milk should have separated, if not try with a little more lemon juice until the milk separated.
- Strain using a cheesecloth and drain the ricotta cheese, store in a jar and use as needed. The ricotta will keep in the refrigerator for up to 4 days.
Ricotta Eggs for Breakfast or Anytime - Spice Chronicles
[…] are in the ricotta business! That is ever since I figured out how to make ricotta at home. Last weekend, I made these ricotta eggs and breakfast is now a changed meal. Actually, my new […]