Comments on: Make Your Own Fresh Ricotta Cheese

By: Debbie

Debbie — Fri, 19 Apr 2013 15:05:31 +0000

In reply to Kimberly.

Hi Kimberly! I seriously was SO proud of myself to make my own Ricotta Cheese! And was AMAZED at how good it tasted compared to store bought. My littlest sister Sherri, has a husband who LOVES italian food so she is so excited to make this now too.

Your recipe sounds incredible! I can only imagine that with fresh Ricotta that this dish is to die for! Thanks so much for sharing!

Deb – The Oldest

By: Kimberly

Kimberly — Fri, 19 Apr 2013 12:00:51 +0000

I’ve made fresh ricotta before but with a little different recipe. I wish I could remember where I got the recipe from…I think it was one of the Food Network chefs. If you bake it, it turns out beautiful. I made it lasagna with mine and OMG my family flipped out!!! Here’s the recipe I used:

HOMEMADE RICOTTA CHEESE

4 cups Milk
1 cup Cream
½ t salt

Mix ingredients in a saucepan. Bring to a boil. Add the juice of one lemon. Stir until curds separate. Pour into strainer lined with cheesecloth. Press to form the shape of the strainer. Let sit one hour (don’t let bottom of colander touch liquid).

RICOTTA INFORNATA (Baked Ricotta)

Ingredients
Makes 1

1 pound fresh ricotta
Pinch to 1/4 teaspoon sea salt, plus more for baking
Usalted butter

Directions

Taste ricotta. If it needs salt, add up to 1/4 teaspoon. Transfer to a fine-mesh strainer or colander fitted over a deep bowl. Loosely cover and refrigerate for at least 24 and up to 36 hours.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Butter the bottom and sides of a small ceramic baking dish. Coat with a thin layer of salt. Gently turn the cheese out onto the baking dish without disturbing its form. Sprinkle salt lightly over the surface of the cheese to create a protective layer.

Place dish on prepared baking sheet and bake until ricotta becomes a rich nutty brown, 1 to 1 1/2 hours. Cool to room temperature. Ricotta infornata may be stored, covered, in the refrigerator for up to 1 week.

By: Debbie

Debbie — Mon, 15 Apr 2013 00:48:22 +0000

In reply to realcoake. Hi KC! Yup, it really was THAT easy! Thanks for the comment! Deb - The Oldest

By: realcoake

realcoake — Sun, 14 Apr 2013 21:46:53 +0000

Wow, that doesn’t seem too hard at all. I would have thought it would be hard to make your own cheese. Looks yummy!
Thanks so much for linking up at the Real Family Fun link party! Hope to see you next week.
KC

By: Debbie

Debbie — Fri, 12 Apr 2013 11:48:15 +0000

In reply to Faith @ Artistic31Mama.

Hi Faith! I’ve made butter too and was a little nervous to do this but it was SO easy! Thanks so much for your kind comments and we’ll be back to follow you too! Deb – The Oldest

By: Debbie

Debbie — Fri, 12 Apr 2013 11:46:40 +0000

In reply to Dorene. Oh and it made probably cup and a half? Thanks!

By: Debbie

Debbie — Fri, 12 Apr 2013 11:46:02 +0000

In reply to Dorene. Hey Dor! Seriously this is my new favorite thing! It literally took 15 minutes. I'm guessing that it would work with DIY buttermilk, but not totally sure? I just happened to have buttermilk on hand. I know. How weird is that? haha Sure love you! Deb

By: Dorene

Dorene — Fri, 12 Apr 2013 04:57:26 +0000

Ooooooo! I want to try this! How much ricotta does it make? 1 cup? 2 cups? And do you need genuine buttermilk or can you make your own buttermilk? (ie: add lemon juice to milk) Lemme know!!!

By: Faith @ Artistic31Mama

Faith @ Artistic31Mama — Fri, 12 Apr 2013 01:59:57 +0000

This is great! I’ve made my own butter and yogurt but never made ricotta yet. 🙂 Thanks for sharing. I just pinned it! I love trying things from Pinterest so your blog is awesome!

I’m visiting from http://www.artistic31mama.com and the Mom’s Monday Mingle. I’m one of the co-hosts and am so glad you joined us!

I’m following via all your social media. 🙂