Does anyone know how to make Ricotta cheese using milk?!
I am Italian and my mother-in-law knows how to make it but she's in Italy! I wanted to do it but don't remember how she did it and what she put in it! DOES ANYONE KNOW HOW!?
THANKS!Www@FoodAQ@Com
THANKS!Www@FoodAQ@Com
Answers:
Use whole milk and set it to boil!. Add buttermilk, whey, or another souring agent once it's boiling!. That's regular cheese!. Strain out the cheese and leave the whey!. Bring the whey back to a boil, and soft lumps of cheese will form!. That's ricotta!. It literally means 'twice cooked' because it's boiled whey!. The first cheese you made tastes similar and can be used like ricotta!. Save some of the whey to put in with the cheese when you store it to keep it from drying out!. I make cheese all the time and this recipe works pretty well!. It might need some salt if you don't like plain things!.Www@FoodAQ@Com
try this Italian Ricotta Cheese Pie INGREDIENTS
1 cup graham cracker crumbs
2 tablespoons butter
1 cup honey
4 eggs
4 cups ricotta cheese
1 tablespoon honey
2 teaspoons vanilla extract
2 tablespoons whole wheat flour
2 teaspoons lemon zest, cut into thin slivers
2 tablespoons blanched slivered almonds
1 tablespoon shelled pumpkin seeds
DIRECTIONS
In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well!. Place in a 9 inch springform pan and spread evenly across the bottom!. Refrigerate 30 minutes to chill!.
Preheat oven to 325 degrees F (165 degrees C)!.
In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated)!. Add tablespoon of honey, vanilla and flour!. Beat until smooth!. Fold in lemon peel and almonds!. Pour mixture into chilled crust and scatter pumpkin seeds on top!.
Bake for 1 hour or until just firm and lightly colored on top!. Turn oven off, open door and leave pie inside to cool for 30 minutes!.
Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving!. Www@FoodAQ@Com
1 cup graham cracker crumbs
2 tablespoons butter
1 cup honey
4 eggs
4 cups ricotta cheese
1 tablespoon honey
2 teaspoons vanilla extract
2 tablespoons whole wheat flour
2 teaspoons lemon zest, cut into thin slivers
2 tablespoons blanched slivered almonds
1 tablespoon shelled pumpkin seeds
DIRECTIONS
In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well!. Place in a 9 inch springform pan and spread evenly across the bottom!. Refrigerate 30 minutes to chill!.
Preheat oven to 325 degrees F (165 degrees C)!.
In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated)!. Add tablespoon of honey, vanilla and flour!. Beat until smooth!. Fold in lemon peel and almonds!. Pour mixture into chilled crust and scatter pumpkin seeds on top!.
Bake for 1 hour or until just firm and lightly colored on top!. Turn oven off, open door and leave pie inside to cool for 30 minutes!.
Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving!. Www@FoodAQ@Com