How To Make Homemade Ricotta Cheese
Emma Christensen • July 9, 2020
Milk, lemon juice, and about a half-hour of your time — that’s all you
need to make a batch of fresh, creamy homemade ricotta.
You’re not going
to believe how easy and foolproof this is! And trust me — once you make
your own ricotta, it’s hard to go back to the stuff from the tub.When I say this only takes a half hour, I should clarify that most of
that time is actually hands-off. You bring the milk almost to a simmer,
add lemon juice or vinegar, and then let it sit while you work on the
rest of dinner.
Another 10 minutes or so goes into straining the curds,
and then the ricotta is ready for your lasagna, pizza, or whatever
delicious plans you have in store.
This process for making ricotta works best if you’re using whole milk,
although I’ve had success with 2%. Just avoid skim or nonfat milk as
there just isn’t enough milk fat left in the milk to actually separate
into curds and whey. Also avoid using ultra-high temperature (UHT)
pasteurized milk, as this process changes the protein structure of the
milk and prevents it from separating. Unfortunately, many organic milks
are UHT pasteurized, so if organic ricotta is your aim, definitely check
the carton before buying.
Homemade ricotta really does have better texture and flavor than anything I’ve ever bought at the grocery store. I suspect that this is due in large part to the fact that it’s freshly made. I like that I can control just how wet or dry the ricotta is simply by how long I let it drain — I like wetter, looser ricotta for things like pizzas, and drier, firmer ricotta for cannoli and other desserts. If you wrap the drained ricotta in cheese cloth and press it beneath a weighted plate in the refrigerator overnight, you can also make a simple ricotta salata, paneer, queso fresco, or other fresh farmers cheese.
I also like that I can make exactly the amount of ricotta that I need. I find that a half gallon of milk dependably makes about two cups of ricotta depending on how long I let it drain, and the recipe can be scaled up or down to fit my recipe. Of course, if and when I do have leftover ricotta, I know there are plenty of ways to use up those last few dabs!
Making ricotta yourself also gives you a bonus: the leftover whey. This whey is fantastic in baked goods — try using whey instead of water in your next batch of bread or pizza dough. So good. You can also use a few spoonfuls of whey to jump-start the lacto-fermentation process when making things like sauerkraut and kvass.
Ricotta cheese recipe:
(makes 2 cups)
Ingredients:
- 1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes)
- 1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
- 1 teaspoon salt, optional
- 1/4 cup Egregio Extra Virgin Olive Oil Intense Fruit
Equipment:
- 4-quart pot
- Instant read thermometer or candy thermometer
- Measuring spoons
- Cheese cloth
- Strainer
- Mixing bowl
- Slotter spoon
Preparation:
- Warm the milk to 200°F: Pour the milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
- Add the lemon juice and salt: Remove the milk from heat. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine.
- Let the milk sit for 10 minutes: Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
- Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer. (Removing the big curds first helps keep them from splashing and making a mess as you pour.)
- Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.
- Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.
Recipe Notes:
Whole vs. 2% vs. Non-Fat Milk: While whole milk is our favorite for making ricotta, 2% milk can also be used, though the ricotta is slightly less rich and creamy. Avoid using skim and nonfat milks; these don't separate as easily into curds and whey.
Pasteurized Milk: Pasteurized milk is fine to use for making ricotta, but avoid UHT (Ultra High Temperature) pasteurized milk as this process changes the protein structure of the milk, preventing it from separating.
Making Fresh Ricotta Salata: If you'd like to make a fresh farmer's cheese (ricotta salata) from this ricotta, wrap it in cheese cloth and press it beneath a weighted plate in the refrigerator overnight.
For more information about EGREGIO INTENSE FRUIT -click here-
All about extra virgin olive oil...
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This recognition corroborates the one recently received as the best #EVOO of the 2020-21 Harvest in the Estepa Denomination of Origin contest, which was organized by its Regulatory Council. This excellent EVOO was cold extracted in our mills from Lora de Estepa in November, using only early-harvest organic Hojiblanca olives. The result is a very fruity EVOO, with aromas reminiscent of green olives and hits of ripe olives, freshly grass and artichoke. Spiciness and bitterness are mild and balanced, and there is a hint of sweetness. EGREGIO is available in gourmet stores and in the online store: https://www.egregioextravirgin.com/store
The Estepa Protected Designation of Origin has celebrated the first edition of the award for the quality of extra virgin olive oil produced in its territory. The award for the best EVOO of the Estepa PDO for the 2020/21 harvest campaign has gone to one of the associated oil mills of Oleoestepa SCA, named San José de Lora de Estepa oil mill. Oleoestepa bottle the awarded EVOO under the brand of organic extra virgin olive oil EGREGIO , a Premium reference available in gourmet stores and its online store by clicking here . EGREGIO EVOO comes from organic farming, early harvest and cold extraction. It presents a complex and balanced profile, very fruity, with a diversity of aromas reminiscent of green olives, with hints of ripe olives, fresh grass, green leaf, artichoke and green branch wood. In the mouth, the spiciness and bitterness stand out, harmonious and very balanced, complemented with a touch of sweetness. The contest organized by the Estepa Denomination of Origin is based on two unique milestones that are not presented in any other contest in the world. First of all, participants must have a deposit of at least 40,000 kg of extra virgin olive oil, which forces participants to have a high level of generalized demand in its production. Secondly, all the oils presented must comply with the specifications of the Estepa Designation of Origin, the most demanding in the world on certifying the high quality of an extra virgin olive oil. This award recognizes the great work of the associated oil mills located in the territory protected by the Estepa Designation of Origin in the development of a sustainable olive grove and an extra virgin olive oil of the highest quality.
It´s important that we know the definition of organic extra virgin olive oil, which is: “oil that comes from organic farming, a production system that uses agricultural methods that respect nature and the environment, with very strict rules on the use of herbicides, pesticides and synthetic chemical fertilizers” Egregio Organic Extra Virgin Olive Oil is produced in Estepa, a small town in the south of Spain where each olive is harvested in a sustainable way while protecting nature and the environment as much as possible. For us, the most important thing about extra virgin olive oil is not only the quality but also how the oil has been harvested and produced. Here you have just a few reasons to consume Egregio Organic Extra Virgin Olive Oil: - Avoid chemicals. ... - Benefit from more nutrients. ... - Enjoy better taste. ... - Avoid GMOs. ... - Preserve our ecosystems. ... - Reduce pollution and protect the quality of the water and soil. ... - Preserve agricultural diversity. From Egregio we encourage you to consume organic extra virgin olive oil and enjoy its benefits!
Did you know that great olive oil is the opposite of great wine? While some quality wine gets better over time, all great extra virgin olive oil gets worse. The fresher the better. Consuming fresh extra virgin olive oil will allow you to experience the most all of the amazing flavors and aromas, adding more flavor to each dish. Consuming fresh harvest oil also ensures low levels of oxidation, high content of polyphenols and oleic acid, which have a direct impacts on your health. Our November 2020 harvest Fresh Egregio Extra Virgin Olive Oil has just arrived! Egregio Intense for hearty plates such as meats or veggies, Egregio Delicate for fish or poultry, and Egregio Organic for your everyday needs. All Egregio Extra Virgin Olive Oil is farmed sustainably from our family of farmers.
Preparation: For the stuffing: 1. Cut the bread into small cubes, dice the onion and celery and chop the parsley. 2. Bake the bread in the oven for several minutes until golden. 3. Heat the Egregio delicate fruit olive oil in a pan and sauté the onion and celery until soft. 4. Mix the onion and celery with the remaining ingredients in a large bowl. For the turkey: 1. Preheat the oven to 325ºF (165ºC). 2. Mix the Egregio delicate fruit olive oil with the garlic, rosemary, basil, oregano, parsley, onion powder, thyme, red pepper flakes, black pepper and salt in a bowl. Set aside. 3. Wash the turkey inside and out. Leave it to dry. 4. Remove any large fat deposits and gently loosen the skin from the breast without tearing it, working your fingers into the area between the breast and skin. 5. Place the stuffing inside the turkey cavity. 6. Spread the Egregio delicate fruit olive oil and herb mixture over the outside of the turkey and between the breast and skin. 7. Place the turkey in a roasting pan with a rack and put it in the oven. Add about half a cup of water to the bottom of the pan and leave the turkey to roast for three to four hours. Ingredients For the turkey: • 1 whole turkey (about 4kg) • 250ml Egregio delicate fruit extra virgin olive oil • 3 tablespoons minced garlic • A pinch of chopped fresh rosemary • A pinch of chopped fresh basil • A pinch of dried oregano • A pinch of dried parsley • A pinch of onion powder • A pinch of dried thyme • A pinch of red pepper flakes • 1 teaspoon ground black pepper • Salt to taste For the stuffing: • 450g crusty bread • 2 onions • Two celery stalks • 50g fresh parsley • 1 teaspoon dried sage • 1 teaspoon dried thyme • Salt to taste • Pepper to taste • 2 eggs • 50ml chicken broth
Portions: 4 Time of preparation: 30 minutes Ingredients: 6 large eggs ½ cup ricotta cheese ⅓ cup freshly grated parmesan cheese ¼ teaspoon salt Freshly ground black pepper to taste ¼ cup chopped spring onion ¼ cup of EGREGIO Extra Virgin Olive Oil Intense Fruit 2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound) Preparation: In a large bowl beat the eggs until frothy. Add the Ricotta and Parmesan and beat to combine. Add the salt and freshly ground black pepper. Set aside. Heat the EVOO in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the chopped spring onions, sauté for a minute. Then add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture. Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes. Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes. Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned. Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve. Serves 2 to 3. For more details about Egregio Intense Fruit -click here-
This is a delicious and easy to prepare variation of the classic cornbread recipe with carrot, walnuts and the exquisite aroma of Extra Virgin Olive Oil.
In the middle of the Coronavirus pandemic our planet is going through, it is very important to highlight what the nutritional and food-based dietary guidelines are, specially to maintain and to strength the immunological system of our older adults, and in general, of all the population.
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In relation to the outbreak of Coronavirus (COVID 19) and following the recommendations of the World Health Organization and national health authorities, Oleoestepa SCA immediately applies a contingency plan with certain actions to reduce exposure and mitigate the risk for the health of its clients, employees and suppliers.