Ricotta cheese

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Ingredients:
BASIC RICOTTA
1/2 gallon whole milk
1 cup heavy cream
2 lemons, juiced
Ricotta Crostini
French baguette
1 garlic clove
Cherry tomatoes
Fresh basil
Ricotta
Olive oil
Salt and pepper to taste
Ricotta Pancakes
1 1/2 cups all-purpose flour
4 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup ricotta
1/2 cup whole milk
2 eggs, yolk and white separated
1 lemon, zested and juiced
1 teaspoon vanilla extract
Butter for pan
Fresh fruit for serving
Maple syrup for serving
Ricotta Meatballs
1 pound ground beef
1/2 cup ricotta
1/2 cup panko bread crumbs
3 tablespoons milk
1/2 cup grated onion
1 tablespoon chopped parsley
2 tablespoons grated parmesan
1 egg
Salt and pepper to taste
Oil for pan
Marinara sauce


Instructions:
BASIC RICOTTA
In a pot, combine whole milk and heavy cream. Heat on medium and occasionally stir for 10-15 minutes, or until the temperature reaches 200°F. Don't let it boil.
Turn off the heat, and stir in the lemon juice for about 5 seconds. Allow to sit for 5 minutes, without stirring.
Line a large bowl with a fine mesh strainer and cheesecloth. Pour everything through the strainer, to separate the curds from the whey. Allow to sit and drain for 20 minutes. Add salt if desired.
Transfer ricotta to a airtight container and refrigerate.
Ricotta Crostini
Toast baguette slices. Rub with garlic clove on one side.
Top with ricotta, cherry tomato slices, olive oil, salt and pepper, basil.
Ricotta Pancakes
In a bowl, combine all dry ingredients. In a separate bowl, combine ricotta, milk, egg yolks, lemon zest, 1 tablespoon lemon juice, and vanilla. In another bowl, whip egg whites into stiff peaks.
Gradually add dry ingredients to wet ingredients while whisking. Fold in the whites.
Heat butter in a pan on medium-high. Once foamy, add a ladle of batter. Flip when the bottom is browned and bubbles appear on the top. Remove when fully cooked, and serve with fresh fruit and syrup.
Ricotta Meatballs
In a bowl, soak bread crumbs with milk for 2 minutes. Add the rest of the ingredients, except marinara sauce, and mix until well combined. Roll about 2 tablespoons of the mixture to form meatballs.
Heat oil in a pan on medium-high. Cook and brown meatballs on all sides. Reduce heat and pour marinara sauce over the meatballs. Cover and cook for another 5 minutes.
Serve alone, over cooked pasta, or in a sandwich!

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