You guys remember my gig as a contributor over at Sugar Bee Crafts, right? I am loving it. Mandy is super supportive and a great person to learn from!
Last month, I shared a recipe for homemade ricotta cheese that I am bringing over here today to share with you in case you missed it.
The origin of this recipe dates back to a random Friday night when I was super pregnant with my youngest. I was spending some downtime hanging out with my two closest friends {they’re married!} while the Mathlete was indulging his racing pastime. We were watching Diners, Drive-ins and Dives and they shared a brief rundown of how to make homemade ricotta.
Now, a lot of you might question why to even bother making something homemade that is so readily available at the store. I certainly did…until I made it!
Seriously, though, homemade ricotta is soo much better than any of that stuff you buy in the store {unless you are already buying super fresh ricotta from a cheesemonger}.
What You’ll Need:
– 4 cups whole milk {please please please use whole milk}
– 2 tsp salt
– 1 Tbsp lemon juice
– Cheesecloth
Let’s Make It:
1) Line a sieve with double layered cheese cloth and set over a bowl.
2) In a heavy pot, bring your milk and salt to a simmer over medium heat.
3) Once it begins to simmer, add the lemon juice. Simmer 1-2 minutes until the curds form.
4) With a slotted spoon, scoop the curds into your cheesecloth. Let drain for a few minutes. The curds will still look pretty wet which is totally fine!
5) Transfer the curds into a small bowl; cover and refrigerate until ready to use.
Super simple but oh so delicious! I like to have some on top of Melba toast with a little honey.
Of course, there are a billion options for using the homemade ricotta from cheesecake to pasta! You can check out one of my suggestions over on Mandy’s blog.
- 4 cups whole milk {please please please use whole milk}
- 2 tsp salt
- 1 Tbsp lemon juice
- Cheesecloth
- Line a sieve with double layered cheese cloth and set over a bowl.
- In a heavy pot, bring your milk and salt to a simmer over medium heat.
- Once it begins to simmer, add the lemon juice. Simmer 1-2 minutes until the curds form.
- With a slotted spoon, scoop the curds into your cheesecloth. Let drain for a few minutes. The curds will still look pretty wet which is totally fine!
- Transfer the curds into a small bowl; cover and refrigerate until ready to use.
Mmm! This look so simple to do! I am going to have to try this soon! Thanks so much for sharing and I pinned! Julia @ http://www.juliakendrick.com
I made homemade ricotta at Christmas. It was so easy , but it takes so much milk to make even a small amount! Don’t throw away the leftover whey, it is great in pancake batter and other baked goods.
How cool is that? I love ricotta cheese but have never thought to make it myself!
Yum! That looks so good – gotta try it 🙂
I’m visiting you today from Wow Me Wednesday. I hope you get a chance to stop by my blog and leave a comment, too!
~ Megin of VMG206
Burlap Ruffle Wreath
I had no idea it was so simple! Thanks for sharing your fab recipe 🙂
I have seen a recipe to do this floating around on Pinterest. I just pinned this so I can give it a try. I can’t imagine anything better that fresh ricotta to bake with or to use in dishes! Thanks for sharing this great tutorial 🙂 Krista @ A Handful of Everything
That sounds sooo easy!! =) Thanks for linking it up at our Pinterest Power Party – I’ve pinned it!
Danielle
SewMuchCrafting.com
I love ricotta cheese. Gonna have to try this!! I would love for you to share at my Tasty Thursdays linky party and GIVEAWAY. Going on until Sunday. Hope to see you there and spread the word!! Thanks, Nichi – The Mandatory Mooch
http://www.mandatorymooch.blogspot.com/2013/04/tasty-thursdays-36-giveaway.html
Ricotta can be kind of spendy to buy , this is great!!
xo, Tanya
twelveOeight
I’ve made mascarpone cheese and it’s so similar. This has salt, the other doesn’t. IS it the salt that makes the curds lumpy like that? I’ve got to try this! Thanks for sharing at Two Cup Tuesday at Pint Sized Baker. I’ve pinned this for later.
Oh my so great! Pinned!