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January 22, 2018

Ricotta – Make your own!

Posted on October 1, 2014 by in cheese, rsg

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ricotta

Ricotta is traditionally made with the leftover whey after the making of other cheeses!

Ricotta is very similar to cottage cheese, but the fat content is slightly lower! Some people call it “hang cheese”, because the curds is tied up in a clean cloth and hung up in the fridge to drain all the liquid!

I think it is the coolest thing to make your own cheese, makes you kind of a foodie, even if your aren’t! Imagine inviting friends over and you open the fridge door to show them your own “little cheese factory”! I think they will be mightily impressed!


ricotta

Not only is ricotta delicious to eat on toasted ciabatta with roasted tomatoes, it is super-delicious in these mini raspberry cheese cakes, makes the most amazingly puffed up quiches and is just perfect to stuff pork chops or chicken breasts to keep them moist and packed with flavor!ricotta

Ok, so I have made two batches of ricotta this week, the one using vinegar and milk and the second batch I used buttermilk and milk! The second batch was creamier and I will in future us this method! You can watch it here!

If you want to try the vinegar method so that you can make your own comparison, watch it here!

ricotta

Make your own ricotta

makes about 2-3 cups

Ingredients

2 liters fresh full cream milk

500 ml buttermilk

5 ml salt

30 ml lemon juice

Method

Pour milk, buttermilk and salt into a stainless steel pot and slowly heat while stirring the milk. Bring to 90C/195F. Remove the pot from the heat and add the lemon juice and allow to stand for 5 minutes. In the meantime, line a colander or sift with clean muslin cloth and pour the curds through the cloth. Allow the curds to drain until all the liquid has drained off. Bring the 4 points of the cloth together and make a knot. keep in the fridge until needed!

Here are just a few golden rules when making ricotta:

– use a thermometer when making cheese, unless of course you are getting really good at it, then you will be able to “feel” it with your hands!

– use a non-reactive pot, stainless steel if possible

– heat the milk slowly

– don’t rush the process

Ricotta fritters are the easiest things to make! You can make them sweet and serve with fresh berries or savory and serve as a light vegetarian supper! This week, I made both!

 

ricotta

Ricotta Fritters in a rich tomato sauce!

serves 4

Ingredients

500 g ricotta cheese

30 ml flour

3 eggs

125 ml finely grated Parmesan cheese

zest and juice of 1 lemon

1 small chili – finely chopped

1 big handful of fresh herbs – basil, fennel, mint, thyme, parsley or a combination of them all

30 ml butter

30 – 45 l Olyfberg Olive oil

Method

Make your tomato sauce in advance and you can follow this easy recipe! Place the ricotta in a mixing bowl and add all the other ingredients and mix. With your hands, form small fritters. Heat the butter and oil in a pan and fry the fritters in batches until they are cooked and have browned slightly. Serve the fritters on top of this divine tomato sauce and top with more fresh herbs, freshly ground pepper and more grated parmesan! My family loved it!

ricotta

Tomorrow  morning  just after the 9 o’clock news, I will  be sharing this easy recipe with you!  All I can say is good things in life take time! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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11 Responses to “Ricotta – Make your own!”

  1. vivien wessels 2 October 2014 at 9:59 am #

    Wlll try this have only made it with lemon up to noe

    • nerinatimm 2 October 2014 at 4:41 pm #

      Please let me know how it goes!!

  2. Sophia 2 October 2014 at 4:38 pm #

    Nina, kan ek n suiker termometer vir die kook vd melk gebruik?

    • nerinatimm 2 October 2014 at 4:40 pm #

      Ja, jy kan beslis!

  3. Juanita 2 October 2014 at 8:42 pm #

    Ek was bly om ‘n resep te kry, het tevore eksperimenteer, melk laat dik word en in moeselien lap laat dreineer, dit soos worsrolletjies gerol en met Ina Paarman se Chilli & Garlic geurmiddel bestrooi…was heerlik. Die van jou lyk of dit beter gaan werk!

  4. Antoinette 4 October 2014 at 7:59 am #

    Dankie vir die Ricotta resep! My vriendin het my vd maklike resep vertel wat sy gehoor het op RSG en toe ek my eposse nagaan le die epos van jou en wag vir my! Ek het dit vir haar aangestuur.

  5. Gerda Strydom 9 October 2014 at 8:06 am #

    Nina, hoe warm is 90 grade? of kan ek dit afhaal sodra dit begin kook?

    • Anette 31 October 2014 at 8:40 am #

      90 grade Celsius is 194 grade Farenheit. Ek het nog my Ma se ou suiker termometer. Dit het uitstekend gewerk. Dit is nie baie warm nie, nog onder kookpunt.

  6. Nici Reed 18 October 2014 at 12:53 pm #

    I made the ricotta and it was delishious and very easy to do. Only got 400grams though. Maybe I let it drain too long? Made the fritters with the tomato sauce. Will make them as a starter for my next dinner party.

  7. Lorraine 6 November 2014 at 10:43 pm #

    Ek sien uit om die resep te probeer. Kan net nie my termometer opspoor nie, maar gaan beslis ‘n plan maak. Dankie.

  8. Bettie Döckel 7 November 2014 at 3:44 pm #

    Nina, jou demo baie geniet, ek gaan die ricotta vandag maak , asook die vark filet met groenvye en Camembert vanaand.

    Al die bestanddele wag op my! xx


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