Recipe: Home Made Ricotta Cheese
I use ricotta cheese in a variety of ways–in baking and Italian dishes. My favorite way is to eat it all on it’s own maybe drizzled with honey or sprinkled with vanilla sugar. It wasn’t till I made my own that I realized how delicious ricotta really is. This bears very little resemblance to the bland watery supermarket varieties. Only four ingredients and a piece of cheesecloth are needed to make this classic Italian cheese.
Home Made Ricotta Cheese
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Line a large colander with a double layer of washed and squeezed-dry cheesecloth and place it over a large bowl.
Slowly bring milk, cream and salt to a rolling boil in a 6-quart heavy non-aluminum pot over moderate heat, stirring occasionally to prevent scorching.
Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined colander and let it drain 1 hour.
After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days. (the discarded liquid can be used for cooking & baking)
Makes about 2 cups
RECIPE: Ricotta Fritters
60 ml (1/4 cup) sugar
5 ml (1 tsp.) vanilla
250 ml (1 cup) fresh ricotta cheese, very well drained
180 ml (3/4 cup) all-purpose flour
15 ml (1 tbsp.) baking powder
1 pinch of salt
oil for frying
powdered sugar for dusting
Put the eggs, sugar and vanilla in a bowl, and beat until foamy. Add the ricotta. Set aside.
In another bowl, mix the flour, baking powder and salt together. Then, add the ricotta and egg mixture.
Heat the oil in a deep-fryer to 190°C (375°F). Drop spoonfuls of donut dough into the very hot oil. Using a small cookie dough scoop will result in a more consistently round fritter.
Fry the fritters for 1 to 2 minutes until puffy and golden. Turn them as needed.
Drain them on paper towels. Sprinkle with powdered sugar and serve warm.