Homemade Baked Ricotta

Before we start, yes, I use cleaning cloth instead of cheese cloth. It’s not that strange really, some people use hankies in place of cheese cloth, but anyhow… Rest assured that the cleaning cloth has not been used to clean and is thoroughly laundered before it’s put to use straining the curds from the whey. And it works just fine, thank you.

There are those that like their ricotta to have a bit of a tang to it, and there are those that prefer a creamier ricotta. Having made the tangy variety for the Mushroom Pâté, I thought I would sneak in with a creamier homemade ricotta recipe before this month’s Cheese, Please! Recipe Blog Challenge comes to a close.

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And I remembered to take photos this time too!

 

Homemade Ricotta1

Homemade Ricotta 2

 

Baked Ricotta

Homemade ricotta cheese recipe by David Lebovitz, as found on the Simply Recipes website.

Ingredients for Creamy Homemade Ricotta

  • 2 litres whole milk*
  • 1 cup plain whole-milk yogurt**
  • Optional: 1/2 cup heavy cream
  • 2 teaspoons white vinegar
  • 1 teaspoon salt

Ingredients for Baked Ricotta

  • 100g parmesan (finely grated)
  • 2 teaspoons fresh thyme
  • ½ teaspoon chilli flakes
  • ¼ teaspoon salt
  • 2 garlic cloves (finely sliced)
  • Handful of pine nuts (lightly toasted)
  • 500g ricotta
  • 2 eggs (lightly beaten)

Method for Creamy Homemade Ricotta

  1. In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.
  2. Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
  3. Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.
  4. Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired. Makes between 500g to 600g of ricotta.

Method for Baked Ricotta

  1. Preheat the oven to 200°C.
  2. Grease four, 1-cup ramekins with butter and set aside.
  3. In a large bowl, combine the parmesan, thyme, chilli flakes, salt, sliced garlic and toasted pine nuts. Add the ricotta and stir/mash until it’s completely incorporated with the parmesan. Gently fold in the eggs until combined.
  4. Spoon the ricotta mixture evenly between the ramekins and bake for 25 to 30 minutes, or until puffed and golden brown.
  5. Allow to cool for 5 to 10 minutes before running a butter knife around the edge and turning them upside down and shaking gently to remove from the ramekins. Serve as part of an antipasto platter, as a starter with spiced crackers or for breakfast with sage mushrooms and roasted tomatoes.

* If you can get your hands on unhomogenised milk, use that. If not, then supermarket milk is fine, but choose a whole cream, full fat, non-ultra high temperature (UHT) pasteurised milk to make ricotta or any cheese product at home.

** For making homemade ricotta, whole-milk yogurt is best, low-fat is okay, non-fat won’t work.

Fromage Homage
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About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

13 responses to “Homemade Baked Ricotta

  1. Lovely! I also like adding other cheeses to ricotta to give it depth. You are becoming a master ricotta maker person!

    • Thanks! Yep, the parmesan adds a depth of flavour, but with this particular version, it was the cream in the ricotta recipe that gave it the body it needed, so much so that you could happily eat it without bread.

  2. Can I have some please? 🙂 I don’t think I’ve ever added pine nuts to baked ricotta, something to keep in mind next time.
    I also made ricotta for this month’s challenge, but forgot to take photos of the ricotta making, oops. Might still enter and see if my post qualifies…

  3. Very nice! I have to say I prefer a slightly tangier ricotta as the creamy one (on its own) can be a bit bland. These look lovely – I also made some baked ricottas last night with different ingredients and about to take them out of the fridge and see if they hold their shape (and if they taste half-okay!) Thanks for another great recipe for this month’s Cheese, Please! 🙂 p.s. I strain mine through a muslin which considering I have two small children is used for all manner of heinous things 😉

    • I agree with you, ricotta on it’s own needs to have that slight tang, but, unfortunately, I think I have developed a fondness for a warm, creamy, fresh ricotta… and in case you refuse to read between the lines… I am so blaming you 😉

  4. Pingback: March’s Cheese, Please! Recipe Blog Challenge – Fresh Cheese | Fromage Homage

  5. Sounds and looks fabulous!

  6. Homemade ricotta is the best, and love the idea of baking it, your recipe sounds really great and would be excellent as an appetizer.

  7. That sounds really wonderful!

  8. Yum, just done a version of this and it was delicious, thanks.

  9. Pingback: March’s Cheese, Please! Challenge Round-Up – Fresh Cheese | Fromage Homage

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