Ingredients
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Directions
Fresh Homemade Ricotta Cheese, I found this recipe in Food and Wine Magazine. It really is wonderful! It’s easy too!, Hey, Kathy: this is not actually ricotta, which is made from whey from cheese-making!, but rather something I know as paneer and make every so often for certain Indian dishes. Anyway, this is a great cheese that can be even deep-fried for, say, Matar Paneer. Try sour yoghurt as the acid for even better-tasting paneer!
I then use the whey in soups and bread., I needed some ricotta for a recipe I was making and I didn’t want to go to the store. I found this recipe and thought what the heck I’ll give it a try. I am so glad I did. I cut it in half because I needed 1 cup. i don’t buy whole milk so I only had 2% on hand. Other than that I followed the recipe exactly and that was the best tasting ricotta. I will be using this recipe from now on instead of buying my ricotta. Thank you for sharing.
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Steps
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1
Done
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Line a Colander With Moistened Cheese-Cloth and Set It Over a Large Bowl. |
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2
Done
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in a Large Saucepan, Bring the Milk to a Gentle Boil. Add 3 Tablespoons of the Lemon Juice and Cook Over Low Heat; Stirring Gently, Until Curds Form and Rise to the Surface, About 3 Minutes. Remove from Heat, Cover and Let Stand For 5 Minutes; the Curds Will Firm Up Slightly. |
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3
Done
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Using a Slotted Spoon With Small Holes, Gently Scoop the Curds Into the Colander; Discard the Liquid. Let the Ricotta Drain For 15 Minutes, Then Gently Lift the Cheesecloth to Flip the Curd and Let Drain For 15 Minutes Longer. Transfer the Ricotta to a Bowl and Season With Salt. |
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4
Done
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Ricotta Can Be Stored, Covered, in the Refrigerator For Up to 3 Days. |
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5
Done
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Serving Suggestion: Spread Ricotta on Toasted Baguette Slices, Top With Radish Slices and Chopped Arugula. |
