A Simple Cheese Recipe


ricotta cheese recipe

Bring a warm feeling of Italian comfort to your next dinner party or gathering with friends and family by enjoying a cup of this velvety softened Ricotta Cheese Dip. You can serve this appetizing dish just as you would any other traditional Italian meal, or you may choose to spruce it up by spicing it up with some fresh Italian herbs, basil, or Parmesan cheese. The key to making a good, authentic Ricotta Cheese Dip is the fact that you must avoid using heavy cream or milk. You want this dip to be rich and hearty. You also want it to be rich and creamy, not runny.

Rich And Creamy Velvety Ricotta Cheese Recipe

A tray of hot dogs on a grill

To create a rich and creamy velvety Ricotta cheese recipe at home, just bring softened milk to a boil in an electric or ceramic saucepan. Stir in half a cup of dry Parmesan or whole milk, a quarter teaspoon of salt, and two-thirds to one-half cup of cold water. Bring to a gentle boil, then remove from heat. Let cool slightly, then strain into a food processor, cutting off the excess water. Using a food processor is very important here. It allows you to cut the pasta into very small pieces and combine all ingredients except the lemon juice.

In a large saucepan, add two cups of moderately heated leftover whey (that is, full-fat milk), one-quarter teaspoon of dried Italian herb (such as Oregano or Rosemary), and two tablespoons of chopped fresh flat-leaf parsley. Bring to a gentle boil, then switch the pasta to the inside back of a clean and sterilized plastic zip lock bag. Pour the drained pasta into the center of the bag, leaving about a half inch of air in the center. Turn the pasta over, so that the remaining uncooked pasta is against the other side.

Final Step Of This Pizza

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For the final step of this pizza, add about one-fourth cup of reduced-sugar shredded cheese. Stir in about one tablespoon of fresh chopped basil, a quarter teaspoon of dried garlic, and about two teaspoons of dried thyme (either fresh or dried from the grocery store). Add enough water to thoroughly cover all of the ingredients except for the lemon juice. Turn the pizza over and cook in the oven until the cheese mixture begins to bubble and the bottom begins to appear dry.

After about 20 minutes in the large stockpot, carefully remove the pie from the pot and place in the large stockpot full of cold water. Bring to a gentle boil, then add the dried pasta and all of its accompanying ingredients except for the lemon juice. Cover for about two hours, but do not remove from the heat or it will become soggy. In case it is not fully cooked, add a little bit of heavy cream and mix until it thickens.

For the final step of this homemade ricotta cheese recipe, immediately remove the pasta from the pot and cut it into very thin slices. Working in batches if possible, slice the pasta into rounds. Then, using a food processor or a food chopper, cut each round into about one-inch pieces. Place all of the slices onto a plate, add a little bit of extra large stock to the surface of each piece until it begins to decompose.

Best To Use A Mesh Strainer

The key here is to keep the pasta from sticking to itself. It may be best to use a mesh strainer in order to collect any excess pasta. Once the pasta has cooled slightly, place it in the refrigerator until it begins to dry. Then clean out the large stockpot thoroughly and wipe out the bottom. Add the pasta to the baking dish and bake at 350F for approximately fifteen minutes or until the top turns golden brown. Remove from the oven and allow to cool.

Final Thoughts

Once the cheese has cooled, remove it from the baking dish and set aside. Turn your blender or a food processor on high, add two cups of water and blend until smooth and creamy. Put the mixture into a strainer and strain through cheesecloth in order to get rid of all of the extra whey and curds. The mixture will be much like you started with; however, it should be completely smooth and creamy.

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