Tag Archives: Ricotta

Baci di ricotta or as my kids would say Cheese Doughnuts

By Chef Lippe

baci-di-ricotta

Makes about 30

Ingredients:

  • 1 cup ricotta cheese
  • 2 eggs
  • 1/3 cup flour
  • 1 ½ teaspoons baking powder
  • A pinch of salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon confection sugar
  • ½ teaspoon vanilla extract
  • Oil to fry them in

 

Directions:

  1.  Beat the ricotta and eggs until smooth. Add flour, baking powder, salt, cinnamon, sugar and vanilla extract and mix well.
  2.  Heat the pan with about an inch of oil.
  3.  Drop rounded teaspoons of the batter into the oil, DO NOT make doughnuts too big, they will puff up on cooking.  Turn them over when they get golden brown. Make sure your oil is not to hot so they do not burn.
  4.  Place them on a paper towel to remove excess oil.
  5.  Serve with sprinkled confection sugar.
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Filed under Chef Lippe, doughnuts, recipes, Ricotta

Ricotta Cheese Homemade

Ricotta Cheese

By Chef Lippe

You will need the left over whey from your mozzarella (see http://wp.me/p2n8ji-86).  Ricotta is so much easier to make it’s hard to mess up. So even if the mozzarella did not come out right this will. With the mozzarella practice makes perfect.

What you will need:

  • Leftover Whey
  • Large bowl
  • Reusable coffee filter or a clean cloth
  • Large strainer
  • Small bowl

Directions:

Pour the whey into your pot and heat back up to boiling (about 200 degrees). The temperature here is not critical and you don’t even have to do is slow. Just be careful not to let it boil over. IT WILL IF YOU ARE NOT WATCHING AND IT IS A MESS!

You can make your ricotta the same day as the mozzarella or the next it does not make a difference.

Once the whey has come to a boil turn off the heat and let it cool down.  Give it a stir every once in a while.

Strain the whey once it has cooled down to 140 degrees or less.  You can ladle or pour through the coffee filter.  Most of the Ricotta is at the bottom of the pot so pour slowly and do not shake up the pot and you should be able to pour most of the whey through. If your filter gets full just empty into a bowl.

Let Ricotta drain for a while then transfer to a clean cloth, gather up the corners and squeeze out as much whey as you can.  Pour back into strainer and let drain some more if needed.  You should be able to get about 6 ounces.

The left over whey that you drained from the ricotta can be used to feed plants, your cats and dogs will love it or you can just throw it out.  Bet you did not know you could get so much from a gallon of milk!

I served my freshly made ricotta on slices of French baguette, lightly toasted, topped with sun dried tomatoes and a little fresh basil finely chopped.

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Filed under Artisan Cheese, Chef Lippe, Food, Food blog, Homemade, recipes, Ricotta