How To Make Easy Homemade Ricotta Style Cheese (for cooking or eating)



Ingredients:
8 cups of whole milk
1 cup of heavy cream
1/2 teaspoon of salt
5 tablespoons of real lemon juice

You will also need:
a large strainer and cheesecloth or sterile gauze*

Directions:
(1) In your sink, line a large strainer with layers of cheesecloth (or gauze)* 



(2) Bring the milk, cream and salt to a gentle rolling boil.  Stir occasionally while it is heating to ensure it doesn't burn on the bottom. 
(3) Add the lemon juice, then reduce heat to low and simmer.  Stir gently until the mixture curdles.  If the milk does not curdle after a few minutes add additional lemon juice.  
(4) Pour the mixture into the lined strainer and let it drain up to 30 minutes.  The more it drains the firmer it will be.  For example, drain it less if you want to use the cheese it in a recipe like lasagna or more if you want to use it to form a block of cheese for slicing and eating.  


(5) If you want to make a block of cheese for slicing and eating, after it has drained, gather the cheesecloth around the cheese and gently twist the top to drain any excess liquid.  This will also form it into a block of cheese (see picture below).  Refrigerate the cheese with the cheesecloth on it until it is totally cool and thus formed. 



Final Product
The final product can be covered and kept in the refridgerator for a few days. 

Tip*
If you don't have cheesecloth, you can use the extra large gauze pads from the drugstore.  Just remove the tissue paper layer of the pad and use only the gauze (I've done it - it works!)

Lets talk about cooking!

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2 comments:

  1. I saw your recipe for the Copycat Cracker Barrel Pancake recipe...can't wait to try it! I love your website...will be back!

    Linda Reese

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

How To Make Easy Homemade Ricotta Style Cheese (for cooking or eating)



Ingredients:
8 cups of whole milk
1 cup of heavy cream
1/2 teaspoon of salt
5 tablespoons of real lemon juice

You will also need:
a large strainer and cheesecloth or sterile gauze*

Directions:
(1) In your sink, line a large strainer with layers of cheesecloth (or gauze)* 



(2) Bring the milk, cream and salt to a gentle rolling boil.  Stir occasionally while it is heating to ensure it doesn't burn on the bottom. 
(3) Add the lemon juice, then reduce heat to low and simmer.  Stir gently until the mixture curdles.  If the milk does not curdle after a few minutes add additional lemon juice.  
(4) Pour the mixture into the lined strainer and let it drain up to 30 minutes.  The more it drains the firmer it will be.  For example, drain it less if you want to use the cheese it in a recipe like lasagna or more if you want to use it to form a block of cheese for slicing and eating.  


(5) If you want to make a block of cheese for slicing and eating, after it has drained, gather the cheesecloth around the cheese and gently twist the top to drain any excess liquid.  This will also form it into a block of cheese (see picture below).  Refrigerate the cheese with the cheesecloth on it until it is totally cool and thus formed. 



Final Product
The final product can be covered and kept in the refridgerator for a few days. 

Tip*
If you don't have cheesecloth, you can use the extra large gauze pads from the drugstore.  Just remove the tissue paper layer of the pad and use only the gauze (I've done it - it works!)

Lets talk about cooking!

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/




Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

2 comments:

  1. I saw your recipe for the Copycat Cracker Barrel Pancake recipe...can't wait to try it! I love your website...will be back!

    Linda Reese

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine