Ingredients
-
2
-
3
-
-
-
-
-
-
-
-
-
-
-
-
-
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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Line a Colander With Moistened Cheese-Cloth and Set It Over a Large Bowl. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Ricotta Can Be Stored, Covered, in the Refrigerator For Up to 3 Days. |
|
5
Done
|
Serving Suggestion: Spread Ricotta on Toasted Baguette Slices, Top With Radish Slices and Chopped Arugula. |
