Monday, November 26, 2012

Home made lemon ricotta




Have you ever made your own cheese before?????  I can now scratch this off my list!  I am so so amazed at how easy this ricotta was to make.  Don't be fooled, this is NOT a lemony cheese.  The lemon curdles the milk and turns it into a ball of delicious milky cheese goodness.  I actually first made this cheese on my vacation in September and used it on some pasta with fresh clams we dug up on the beach.  This time, we used it for some butternut squash and mushroom lasagna. 

I found this recipe for the cheese, and am holding onto this one friends.


  • 2 quarts whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice


  • Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DIp8CkJf
     Here's what you need:

    Cheesecloth
    2 quarts whole milk
    1 cup heavy cream
    1/2 teaspoon salt
    several halves of fresh lemon



    Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
    Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
    Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.


    Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DIpZfOPG
    Here's what you do:

    Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

    Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. 

    Add the juice of a few squeezed lemon halves, then reduce heat to low and simmer, stirring constantly, until the mixture curdles. The curdling doesn't happen instantly.  You will have to continue this process until the milk curdles.  It took about 8 lemon halves before this happened for me.



    Once curdled (you will know, believe me) pour the mixture into the lined sieve and let it drain 1 hour by hanging it from your sink faucet. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days. 

    This is such an easy and tasty beginner cheese!  I look forward to trying to make different cheeses in the future. :)



    Happy Monday friends!

    Trish
     


  • 2 quarts whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice


  • Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DHuRFylD

    • 2 quarts whole milk
    • 1 cup heavy cream
    • 1/2 teaspoon salt
    • 3 tablespoons fresh lemon juice

    • Special equipment: large sieve, fine-mesh cheesecloth
    print a shopping list for this recipe

    Preparation

    Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
    Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
    Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.


    Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DHuLDb5P
    • 2 quarts whole milk
    • 1 cup heavy cream
    • 1/2 teaspoon salt
    • 3 tablespoons fresh lemon juice

    • Special equipment: large sieve, fine-mesh cheesecloth
    print a shopping list for this recipe

    Preparation

    Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
    Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
    Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.


    Read More http://www.epicurious.com/recipes/food/views/Fresh-Homemade-Ricotta-234282#ixzz2DHuLDb5P

    6 comments:

    1. This is amazing and has given me a great idea about making a cake for the restaurant! :) I'll work on the recipe and get back with ya...thank you for sharing this!

      ReplyDelete
    2. Looks really delicious I love to try it. Thanks for share.

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    3. I really like these types of blogs. I am also wanted to write blog kindly guide me if my topic is Minerals Exporter then what should I do first and how will I create new and unique content on this topic

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    4. Yess, i tried it, its a very testy , thank you for share about Home made lemon ricotta

      ReplyDelete
    5. Great info...Thank you for share...Replace the lemon juice with an equal amount of white vinegar. Reduce the draining time for a creamier consistency. Homemade ricotta cannot be made with ultra-pasteurized milk…so, check your labels. Use fresh ricotta immediately or cover and refrigerate for up to 3 days.Omegle tv chat omegla.

      ReplyDelete
    6. يتمتع الحمام بقوة سمعية كبيرة؛ فهو قادر على سماع ترددات الأصوات التي يعجز البشر عن سماعها، وهذه الميزة يمكن استخدامها لتكون وسيلة جيدة لطرد الحمام وإزالته من الأماكن التي لا يُحبذ تواجده فيها، عن طريق استخدام جهاز الألترا ساوند الذي يصدر أصواتًا شبيهة بأصوات الحيوانات المفترسة المتنوعة والمسجلة مسبقًا. يتمكن الحمام من سماع الأصوات المزعجة التي يصدرها الجهاز بمجرد تشغيله داخل مساحة على شكل دائرة نصف قطرها 4,000 م، وبالتالي فإنه سيعتقد أن في محيط المنزل خطر فيقرر الابتعاد

      مكافحة الحمام بالمدينة المنورة
      هناك الآلاف من المبيدات الكيميائية المستخدمة اليوم في المنازل، والمكاتب، والمتاجر، والمزارع وأماكن أخرى، ولكنّها تُعد خطرةً؛ لأنها تسبّب تلوّث الأرض، والهواء، والغذاء، والماء، وفي بعض الأحيان تكون خطرة جداً على الأشخاص الذين يستخدمونها، وعلى الكائنات الحية الأخرى المحيطة أيضاً، كما يجب الأخذ بعين الاعتبار قراءة الملصق الموجود على المبيد الحشري، وتجنب تلويث الطعام، والشراب، والأواني وغيرها.

      شركة مكافحة حشرات بالمدينة المنورة
      الخزّانات الخرسانيّةِ: يُمكن بناءِ هذهِ الخزّاناتِ فوق الأرضِ أو تحتها، ويجبُ تحديد حجمِ وتباعدِ حديدِ التّسليحِ لمُطابقةِ الأحمالِ الهيكليّةِ لخزّانِ الخرسانةِ المصبوبةِ بالمكان وخاصّةً خزّاناتِ تحتِ الأرضِ؛ تجنُّباً لتشقُّقها أو لتسريبِ المياهِ، وأمّا بالنّسبةِ للأنظمةِ الصّالحةِ للشُّربِ منها فيتمُّ لصقِ الخزّانِ من الدّاخلِ بموادٍ عاليةِ الجودةِ ومعتمدةٍ لغاياتِ الشُّربِ. خزّاناتِ التّخزينِ المعياريّ أو النّموذجي: هذهِ الخزّاناتِ عبارةٍ عن غُرفةٍ تحت الأرضِ وهي سلسلةٍ من الوحداتِ البلاستيكيّةِ والملفوفةِ ببطانةٍ مقاومةٍ للماءِ، وبالإضافةِ لذلك فإنّ أنابيبها يُمكن وصلها بوحدةٍ نمطيّةٍ أعلى ليسهل تنظيفها وفحصها.

      عزل خزانات بالمدينة المنورة

      ReplyDelete

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