At home we use ricotta cheese often, it’s part of breakfast and I have included it in many desserts, and savory dishes. When using ricotta as part of cooking, it doesn’t interfere with other ingredients flavor, it also gives a nice texture to the Italian cheesecake, and blintzes.Sine this cheese is homemade you can add the flavors you like, at times I use dry thyme, rosemary, and it tastes great on toasted bread with a dollop of honey.Making ricotta cheese at home is cheaper and less time consuming, and above all it tastes far much better than some brands out there.
At times I add cream to the mixture but keeping the cream out makes the calories less in the ricotta cheese.
Ok! so this is the recipe I’ve been using for a while.
4 cups whole milk 1 teaspoon white vinegar 1/4 teaspoon salt (you can add more salt but I mostly use this cheese for desserts so I use less.) 1/2 cup whole cream yogurt
– In a medium sauce pan, pour the milk, white vinegar, and yogurt along with the salt.
– Let the milk mixture come to a gentle boil, you’ll notice that it will start to curdle.
– Turn off the stove and let it cool for few minutes, the more you leave the ricotta to cool, the more ricotta cheese you get. – Line a strainer with two or three layers of cheesecloth, make sure it’s standing on a deep bowl. – Pour the curdled milk into the strainer, let drain for 10 minutes.
– Gather the cheesecloth and give it a good squeeze. If you want a creamy ricotta then don’t squeeze all the whey from it.WHEY: Is water like liquid comes out, after the milk is curdled.*Ricotta is best served at room temperature. *This recipe makes 1 cup of ricotta cheese. *You can store the ricotta cheese for up to 3 days in the refrigerator. *I have used kitchen papers instead of cheesecloth at times and it worked well in draining the cheese.