KarlasKreations

Dishing the scoop on ricotta                                                          

"This is ricotta??

I could not believe that the tasty treat my palate was enjoying was ricotta. While wandering through a farmers market in Portland, I had the joy of tasting fresh cheeses of all types. I knew I would love them all, as I can?t think of a snack I like better than cheese.

But I have never been a huge ricotta lover; to me it is basically dry, tasteless and grainy. I mix it with sugar-free Jell-O for my South Beach clients as a dessert or use it in lasagna and raviolis. But to just eat it by the spoonful has never been something I enjoyed. (I can?t wait to leave a container for my personal chef clients.)

When the cheese maker asked me if I would like to try her ricotta, I figured ?What the heck, can?t hurt.? I put that spoon in my mouth and could not believe the creamy richness. My culinary mind started going through all the food I could make with this delightful spoonful of goodness.

That one taste was not enough, though, so I purchased a quart to share with my hosts. I begged for her recipe, which she would not give up, even though I told her I was no threat to her business. I live in Yuma and don?t have cows!

Upon returning home, my research began.

Ricotta is Italian for "to cook again" or "twice cooked." It is a soft, smooth, fresh, unripened Italian cheese usually made from whey, which is leftover fluid from the cheese-making process with either cow's or sheep's milk.

I don?t have a cow or access to one, so I began the search for the perfect recipe using milk that everyone can purchase in the grocery.

Ricotta is unbelievably easy to make and so much better than what you purchase in the tub at the market. My ricotta is a fresh, soft white cheese and low in fat.

My experiments produced a mild, slightly sweet-flavored ricotta that I enjoy mixed with fruit, honey or just a spoonful by itself. I have also used it in the traditional dishes with a most pleasing result.

I found two recipes that are easy and make a great-tasting ricotta. They only take about a half hour to make and you will be rewarded with wonderful new taste.

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Homemade Ricotta

1 gallon whole milk (organic makes a sweeter ricotta)

1 quart buttermilk

1/2 teaspoon kosher salt (optional)

OR

1 gallon whole milk

1/2 cup heavy whipping cream

6 Tablespoons fresh lemon juice

1 teaspoon kosher salt (optional)

The process is the same for either ingredient list.

Select a colander with a wide surface as this will let the curds cool quicker. Wet in cold water a large piece of muslin or cheesecloth and arrange in colander. Cheesecloth will need a few layers to keep the curds from falling through.

Pour milk and buttermilk into a large enameled or stainless steel pot. Place over medium-high heat, stirring frequently with a rubber spatula to prevent scorching. Once mixture is warm, you may stop stirring.

As the milk heats, the curds will rise and clump on the surface. Gently scrape the bottom of the pan with the spatula to release any stuck curds.

When the mixture reaches 180 degrees, the curds and whey will separate. Whey looks like cloudy water; the cheese looks like fluffy clouds.

Remove pan from heat and gently ladle the whey into the prepared sieve. Do this slowly so as not to break up the curds.

Lift the sides of the cloth to assist liquid in draining. Don?t press on the curds. Gather the ends of the cloth, tie into a bag and hang in the sink from the faucet. Drain until all dripping stops (about 15 minutes).

Put ricotta into airtight containers. Refrigerate and use within 1 week.

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Now you have your ricotta and if you don?t eat it all in one day, here are some great recipes to enjoy using your own homemade ricotta.

Manicotti Crepes with Arrabbiata Sauce

CREPES:

5 large eggs

2/3 cup milk

2/3 cup water

2/3 teaspoon salt

1-1/4 cups flour

3 tablespoons butter

FILLING AND SAUCE:

2 pounds ricotta cheese

1-1/2 pounds mozzarella cheese (reserve 1 cup for topping), grated

1 bunch fresh parsley (reserve a handful for garnish), roughly chopped

1/2 teaspoon garlic powder

2 cans diced garlic/oregano tomatoes

4 cloves garlic, puréed

2 tablespoons olive oil

1 teaspoon crushed red pepper

1/2 cup Pecorino Romano cheese, grated

In large bowl, mix first four ingredients. Add flour slowly and mix well. Let stand for 20 minutes.

For crepes: For each, coat a crepe pan with cooking spray and heat to medium-high temperature. Ladle enough batter into the pan and swirl to cover bottom. When crepe is done, flip quickly for about 15 seconds and turn out onto parchment or sheet pan. Let cool while making the sauce and filling

For sauce: Sauté garlic in oil 1 minute - add crushed red pepper flakes. Stir until flavored. Add tomatoes and simmer for 20 minutes.

For filling: Mix cheeses, garlic powder and parsley in bowl. Add layer of sauce to a 9x13 ovenproof dish, fill crepes with filling, roll and place single layer in ovenproof dish. Top with sauce and parmesan cheese.

Bake at 375º for 25 minutes or until warmed through.

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Berries and Ricotta

To 4 cups of berries (fresh or frozen), add 1/2 cup powdered sugar, gently stir. Let the berries set at room temperature with sugar for 15-20 minutes. This will draw out juices in the berries.

Place a scoop of ricotta into bowl, cover with berries and enjoy!