Monday, March 11, 2013

Homemade Ricotta with Buttermilk


It is National Napping Day, so after you make this don't forget to take a nap,lol.

You have got to try this! So easy and so delicious. The entire process takes about 45 minutes from start to finish and requires only 3 ingredients, milk,buttermilk and salt.  This will really impress your friends and family. We used 1 1/2 cups of this as an appetizer spread on crusty bread. We were all hovering around the ricotta bowl waiting our turn, it was that good. I used the remaining 2 cups for my first Italian cheesecake, it was a nice change from the heavy New York kind. (will post that recipe soon)
I made this for my Sicilian in laws and got their seal of approval, so you know this is fabulous. And to think, they were worried about their son marrying an Irish girl:)

You will have a lot of left over liquid whey from this cheese making process. Don't throw it away, it is very good for you, high in minerals and protein. I use it for soup stock, bread making and smoothies. You can check out other uses at "Farmcurious"
However, please note, my mother-in-law says that the left over liquid whey has a mild laxative effect. I used a quart in soup stock the other day and 3/5th of my family were affected, and not so mildly.


Homemade Ricotta
Servings: Yields about 3- 31/2 cups of ricotta
Estimated Nutritional info per cup : Calories: 339 • Fat: 19 g • Carbs: 13 g • Protein: 28 g
( I am basing this on store bought part skim ricotta, since I used 2% milk and lowfat buttermilk. I am not sure how to figure out the nutritional information with all of the leftover whey, there must be some calories in that too. If anyone knows how to figure out the nutritional info, please let me know)
Ingredients:
  • 1 gallon 2% milk
  • 1 quart lowfat buttermilk
  • 1/4 teaspoon salt
     
    Directions:
    Pour both milks into a large heavy pot.  Heat on medium low stirring gently. Use a thermometer, and when milk reaches about 150°F stop stirring. When the mixture reaches 175°F-185°F  the curds will start to form and float on top. Gently stir one more time to remove any curds that are stuck to the bottom of the pot. Remove from heat. Gently lift curds and put into a cheesecloth lined colander to drain. Bring ends of cheesecloth together and hang for about 10-15 minutes until ricotta is desired consistency. Add salt and enjoy. It is delicious warm on crusty bread.



2 comments:

Team Vincent said...

This looks great! Have to try!

Maureen Fiorellini said...

Used this homemade ricotta to make lasagne last night, it was delish!