Homemade Herb Ricotta
If you have roughly 20 minutes to spend in the kitchen, Homemade Herb Ricotta might be an excellent gluten free and lacto ovo vegetarian recipe to try. One serving contains 699 calories, 24g of protein, and 52g of fat. This recipe serves 3. For $1.55 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 389 people were impressed by this recipe. It is brought to you by Soup Addict. It works well as a main course. Head to the store and pick up buttermilk, heavy cream, lemon juice, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is great. Similar recipes are Homemade Herb Ricotta, Twice baked ricottan and herb soufflé's, and Ricotta, Herb Frittata with Feta.
Servings: 3
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup cultured buttermilk
1 cup heavy cream
about 2 heaping tablespoons total of your favorites herbs, minced (I used flat leaf parsley, basil and chives)
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
8 cups whole milk (2 quarts or 1/2 gallon US)
Equipment:
cheesecloth
colander
sieve
bowl
pot
Cooking instruction summary:
1. Line a large sieve or colander with a double layer of fine-mesh cheesecloth and place it over a large bowl.2. Slowly bring the milks, cream and salt to a low boil in a large (4 qt or more) heavy pot over medium heat, stirring occasionally but shallowly, to prevent scorching (try not to scrape the bottom of the pot while stirring once the heat gets going. Scorching happens, and you don’t want brown bits floating around in your ricotta). When the mixture reaches 190°F, remove from the heat and add the lemon juice. Stir gently until the mixture curdles (i.e., when the curds separate from the liquids in big, floating icebergs), about 2 minutes.3. Spoon the solid curds into the lined sieve and let drain for an hour (or an hour and a half for a drier curd). Move the ricotta to a bowl and give it a good stir. If the curds are too crumbly (i.e., too dry), add a bit of the drained liquid, stirring well to incorporate until you reach the desired consistency. Add the herbs and work them in with a spoon to combine. Cover and chill in the fridge. Discard the liquids or use for another purpose, such as bread-making (the liquid by-product of this process is whey, and whey is a wonderful substitute for the liquids in a yeast bread recipe). The ricotta will keep in the refrigerator for 2 to 3 days.
Step by step:
1. Line a large sieve or colander with a double layer of fine-mesh cheesecloth and place it over a large bowl.
2. Slowly bring the milks, cream and salt to a low boil in a large (4 qt or more) heavy pot over medium heat, stirring occasionally but shallowly, to prevent scorching (try not to scrape the bottom of the pot while stirring once the heat gets going. Scorching happens, and you don’t want brown bits floating around in your ricotta). When the mixture reaches 190°F, remove from the heat and add the lemon juice. Stir gently until the mixture curdles (i.e., when the curds separate from the liquids in big, floating icebergs), about 2 minutes.
3. Spoon the solid curds into the lined sieve and let drain for an hour (or an hour and a half for a drier curd). Move the ricotta to a bowl and give it a good stir. If the curds are too crumbly (i.e., too dry), add a bit of the drained liquid, stirring well to incorporate until you reach the desired consistency.
4. Add the herbs and work them in with a spoon to combine. Cover and chill in the fridge. Discard the liquids or use for another purpose, such as bread-making (the liquid by-product of this process is whey, and whey is a wonderful substitute for the liquids in a yeast bread recipe). The ricotta will keep in the refrigerator for 2 to 3 days.
Nutrition Information:
covered percent of daily need
