Creamy ricotta

1. Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over an 8-cup measuring cup.
2. Pour milk into a large, very wide saucepan and heat over high. Stir often until milk becomes steamy and frothy around the edges or reads 185F on a thermometer, about 8 min. Turn off heat.
3. Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 min. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 min. Discard liquid.
4. Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated, up to 1 week.

• Switch It Up:

  Variations to suit every taste
  
  Low-Fat Ricotta
  Omit cream. Ricotta will be less smooth. Use in any recipe.
  
  Olive Oil Ricotta
  Stir in 1 tbsp extravirgin olive oil along with cream.
  
  Herbed Ricotta
  Stir in 1 tbsp finely chopped parsley, chives or thyme along with cream.
  
  Lemon Ricotta
  Stir in 1 tbsp lemon zest along with cream.

• Four Ways to Use It:

  Roasted-Tomato Crostini
  Slice 1 pint grape tomatoes in half, toss with olive oil, chopped thyme, salt and pepper and roast on a baking sheet at 425F for 15 min. Spread Creamy Ricotta generously on toasted baguette slices and top with tomatoes. Drizzle with balsamic vinegar.
  
  Ricotta Dumplings
  Whisk 2 eggs with 1 cup Olive Oil Ricotta, 1/2 tsp salt and 1/8 tsp each nutmeg and pepper. Stir in 3/4 cup all-purpose flour. Drop 1-tbsp balls into simmering salted water. Simmer until they float to the surface, 2 to 3 min. Drain and serve with any simple tomato sauce. Garnish with parmesan.
  
  Creamy Olive & Herb Pasta
  Toss cooked bow tie pasta with Herbed Ricotta , chopped sun-dried tomatoes, chopped kalamata olives and cream in a frying pan until warmed. Season with pepper.
  
  Honey-Berry Tartlets
  Sweeten Lemon Ricotta with a little honey, then spoon into baked tart shells. Top with fresh berries and drizzle with more honey.

• Ingredient Tip:

  Kosher salt is best, as the iodine in table salt can make ricotta taste bitter.

• 132 calories
• 8 g protein
• 1 g carbohydrates
• 11 g fat
• 112 mg sodium

User comments (1)

1. can this be made with 2%, 1% or skim milk?

   Posted By | 2/15/2012 11:43 AM

   Report Abuse