Fresh, Delicious Home Made Ricotta Cheese
This is a beautiful recipe for Ricotta Cheese. If you have the time & like to make things from scratch, please try this recipe which has been adapted from that created by, Ina Garten, the Barefoot Contessa.
Once the Ricotta is made u can use it in any number of recipes that call for Ricotta from savories to sweet desserts. You can also use it to make dips. for side dishes, Just vary the ingredients that you will blend with the ricotta cheese. Sun dried tomatoes, green onions, black pepper, olives and herbs of your choice are some of the suggestions.
You may use the Ricotta Cheese recipe as described here for Cannelloni. Please note that the amount here is a large serving and is measured to accompany the recipe for Cannelloni. If you would like to make a smaller amount please adjust the quantities of the ingredients.
Now you now have a whole new addition to your recipe selection. If you are really rushed for time and want to put something together quickly, then use the store bought Ricotta cheese, but I think the homemade variety is richer in flavor.
The pictures illustrate the various steps in making the Ricotta Cheese. I like to give the milk one boil once I add the white wine vinegar. But make sure you are right there at the stove to prevent the contents spilling over the pot.
See Recipe below.
Milk & cream mix in pot on stove
Milk beginning to separate
Milk mix poured into sieve
Ricotta curds, separated from whey, ready to be scooped
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