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Home Made Ricotta Cheese
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Margi Cintrano View Drop Down
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    Posted: 04 March 2012 at 08:24
 
 
Photo Courtesy:  Fotosearch Uncopyrighted Public Domain.
 
 
I am totally driven by passion when I have in mind a lasagna ... and thus, here is a simple way to make home made Ricotta ...
 
1) Slowly bring 2 quarts of cow milk, 1 cup heavy cream, 1/2 tsp. salt to a rolling boil in a 6 quart heavy pot over moderate heat.
 
2) stir occasionally to prevent scorching.
 
3) add 3 tblps fresh lemon juice and then reduce the heat to low and simmer, stirring constantly until the mixture curdles, 2 minutes.
 
4) pour the mixture into a lined sieve and let it drain 2 hours.
 
5) after discarding the liquid, Chill the ricotta covered and leave it for 2 days.
 
*** here is home made ricotta for your next lasagna ...
 
Margi Cintrano
 
 
 
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 March 2012 at 11:29
Margi - thank you for such easy instructions on this wonderful and versatile cheese! I made lasagne just last evening for supper and was bemoaning the cost of ricotta ~
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Margi Cintrano View Drop Down
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Thanks Ron. It is not difficult to make it from scratch.
 
Do you prepare your lasagna with Emilia Romagna ( Bolognese ) Ragú or Chicken Vincci Grassi ? What is your filling ?
 
Mine is the Bolognese Ragú filling / bechamel or home made ricotta and I also enjoy making a seafood filling too and an aubergine ( eggplant ) Marinara and cheese one and of course, Bolognese -- is my fave as I never tire of it ...  
 
Margi.  
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we've always done a form of bolognese (ground beef plus tomato sauce, herbs, diced onion, garlic etc. - sometimes with mushrooms), but i have really been wanting to try something new, just to see what else is out there.
 
we usually lay down a little sauce, then pasta, then ricotta cheese mixture, then more sauce, pasta, rioctta etc, with the usual shredded cheeses (a store-bought blend of mozzarella, parm, romano, sometimes asiago and provolone) intermixed throughout. when i run out of filling, i top with more sauce, then a lot of cheese, then bake until the cheese gets that wonderful, golden-brown delicious quality - then let it rest for 10 minutes or so, then eat. the ricotta filling is usually simply ricotta with an egg, some cheese, salt and pepper.
 
i've been wanting to try the besciamella, and will before too long. the seafood sounds great, and some friends made a very good eggplant lasagne - so many varieties, i would love to try more.
 
also, i've learned that, for a little variety, just about anything that can be done with lasagne can of course also be done with manicotti/cannelloni or large shells ~
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2012 at 11:53
I prepare a southern Italian dish with layers of eggplant ( aubergine ) instead of lasagne pasta sheets, and fill it with a combo of ricotta home made, buffalo mozzarella, pecorino sardo, asiago, reggiano parmesano, ground beef, ground pork mixture and sweet and piquant sausage, Italian grated bread, oregano, parsley -- Bolognese traditional from Bologna - Emilia Romagna ... and when mushrms in season too ... Dreadfully sinful, and only do it once or year ... it is sin sin sin ... however, to die and go to heaven if you are a real eggplant and cheese-aholic like I am ...
 
Good idea, I shall post mine -- it is a traditional family recipe --- and the gals always ask me to make it ...
 
I shall post it Tuesday.
Margi.
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it sure sounds wonderful, margi ~ looking forward to seeing it. post a picture if you are able to, so we can see all of that meaty-cheesy goodness, and the layers of aubergine! Thumbs Up
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Margi Cintrano View Drop Down
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Good Morning Members,
 
Tomorrow we are going to make real home made Ricotta ... Gargano, Puglia is the perfect place to do so too ...
 
I shall take some photos ... If I can ever learn how to upload them onto The Forum, I shall post them ...
 
All my kindest,
Happy Holidays.
 
Margi. Cintrano.
 
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good luck - looking forward to it! Thumbs Up
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I am going to try this tonight.Clap
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I have it draining right now, I have made hard cheeses in the past but this is soooooooo easy.  It's looking great already.

Thanks for the recipe!
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Margi Cintrano View Drop Down
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Boilermaker,
 
Sorry ... I am glad that I had re-read this post and found your lovely note.
How is the Ricotta ?
 
What do you use ricotta for ?
 
Have nice evening.
Kind regards.
Margi.  
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Hi Margi,
 
The ricotta turned out wonderfully.  I used it for a baked penne recipe that I got from Williams-Sonoma.  I took some pics and will be posting it up when I get a chance.  I doubt that I will be buying ricotta from now on, this homemade stuff is just too easy and too good not to make.  I can't believe how easy it was to make and how fresh and good it is.  Thanks for sharing the recipe and method.
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@ Boilmaker,
 
Thanks so much for your feedback ... I am so pleased to hear how good it turned out ... I use it all the time for pasta fillings and for my breakfasts.
 
Were you able to photograph by chance ? Well, if not do not worry ... The next time, you decide to make a Lasagne with it, please do photograph. It would truly be appreciated. 
 
Yes, please do tell us, What have you prepared with it ? Lasagne or Eggplant = Melanzane di Lecce (parmigiano) or a sub for farmer´s cheese or cottage or yogurt ?  
 
I have a question for you: Marrietta, Georgia; how are your availabilities on Italian products that are imported to the USA ?  And one more question: How are local cheeses ?
 
Thanks so much for feedback,
Kind regards.
Margi. Cintrano.
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Margi, Is there a specific milk to use? I.e. whole milk, 2%, 1%?
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Margi Cintrano View Drop Down
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@ AK 1,

 
Good Evening.
 
I always use Regular whole milk.
 
Organic / ecological or 2% or any low fat version or fat free: the problems we had encountered were, the curds do NOT combine.
 
I suggest  regular.
 
Please do let us know how it turns out.
 
Kindest.
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Thanks Margi. I'll be trying it soon.

My best regards
Darko
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Originally posted by Margi Cintrano Margi Cintrano wrote:

@ Boilmaker,
 
Thanks so much for your feedback ... I am so pleased to hear how good it turned out ... I use it all the time for pasta fillings and for my breakfasts.
 
Were you able to photograph by chance ? Well, if not do not worry ... The next time, you decide to make a Lasagne with it, please do photograph. It would truly be appreciated. 
 
Yes, please do tell us, What have you prepared with it ? Lasagne or Eggplant = Melanzane di Lecce (parmigiano) or a sub for farmer´s cheese or cottage or yogurt ?  
 
I have a question for you: Marrietta, Georgia; how are your availabilities on Italian products that are imported to the USA ?  And one more question: How are local cheeses ?
 
Thanks so much for feedback,
Kind regards.
Margi. Cintrano.


Margi,

I made a baked pasta with it that I will posting up with pics as soon as I get the chance.

Italian products are generally available here but unfortunately no local cheeses to speak of that I am aware of.
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Margi Cintrano View Drop Down
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Boil Maker,

 
July is a month and a half ago. How did the home made Ricotta turn out ? You mentioned a pictorial.
 
Would truly enjoy seeing the results ...
 
Thanks alot, and hope you have had a wonderful summer.
 
Did you travel ? Vacation ?
 
Look forward to hearing from you.
Marge.
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Originally posted by AK1 AK1 wrote:

Thanks Margi. I'll be trying it soon.

My best regards
Darko
My apologies that I didn't post this sooner.

I made a batch...

There's good news and bad news.

First, the good news is that it was wonderful, and tasted fantastic.

Now for the bad news.

By the time I bought the ingredients and spent the time to make it; It was not worth my time or effort.

I'm fortunate that I have several cheesemakers in my local area that I can buy fresh ricotta. What I made was as good as what I could buy. I honestly could not taste any difference in flavour.  What was the big difference... it cost me twice as much to make it rather than buy it ready made.

Darko
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Margi Cintrano View Drop Down
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Darko, Good Morning,
 
Thanks for your feedback.
 
I understand, as I only make home made Ricotta when we are in Madrid.
 
During our holiday or vacation time in Puglia, I am able to purchase it fresh, prepared with cow milk, goat milk or ewe milk and it is absolutely heaven for my ravioli and / or Lasagne al forno di Bolognese or stuffed rigatoni.
 
Ciao,
 
Have a great wkend.
Marge.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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