Homemade Ricotta Cheese

I have always wanted to make my own ricotta cheese. Now that I have finally made it, I can strike it off my long-list of to do's! There are a few versions with slightly different method of making Ricotta Cheese when I googled from the internet. I've decided to follow the one from David Lebovitz, which can be found here.

Ricotta is an Italian whey cheese and has white, creamy and soft texture. Ricotta is actually not a cheese, but a cheese by-product. Traditional Italian cheese makers originally produced Ricotta from whey left behind from the making of Mozarella and Provolone.  Nowadays, homecooks use whole milk with the mixture of either lemon juice or vinegar to make Ricotta. It  is very easy to make and does not take much effort.  They are very expensive over here in Malaysia, well, almost all the cheeses are! Making your own is quite simple actually, you just need to be a little patient to wait for the curds to drain. What you need are just 5 ingredients, whole milk, whole-milk yoghurt, heavy cream (which is optional), white vinegar and salt. 

Let's get started on the making of Homemade Ricotta Cheese :

You need to have a cheesecloth to drain the curd. I do not have one YET, so I have used a muslin cloth, which I found out, is really not suitable for draining the curd (I've got to get one of those cheesecloth!). The muslin cloth does a slow job of draining the curds. Before you start to mix the ingredients for the cheese, prepare a big strainer (or a drainer pot), set over a bigger pot or deep bowl, with the cheesecloth over it. Make sure the strainer does not sit at the bottom of the pot, so that the cheese do not sit in its own whey when the whey is being collected in the pot.

This recipe has given the option of using heavy cream. I have read that heavy cream gives a creamier and smoother cheese, so I have used that since I have a balance of almost 3/4 cup and got to use that up as soon as possible before it goes to waste.

Mix all the ingredients together and let it come to slow boil over low heat. Let it boil for about 2 minutes. You can see curds beginning to form over the top of the mixture. Turn off heat, let mixture sit for about 10 minutes. You will be able to see more curds now. (refer photos above).

Scoop the curds gently with a big ladle and place on the cheesecloth over the drainer. Leave to drain. Mine took about 2-1/2 hours. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid. If liquid is clear, continue to squeeze gently, stop when liquid has turned cloudy.

Scoop out the ricotta cheese and store in a container, you may serve immediately or keep in the fridge for a couple of days. Mine has a soft set, it will thicken further when refrigerated. For a firmer set, drain the curds longer or even overnight.

A scoop of Homemade Ricotta Cheese, it has thicken further after overnight in the refrigerator.

The whey that was collected in the pot, it can be used for bread making, in pancakes, waffles and other bakes. You may discard the whey, but why waste it? As from what I've read from the internet, the whey can be frozen, however it is not advisable to re-freeze any leftovers once defrosted. The whey can be stored in the refrigerator for about a week, and in the freezer for longer storage.

I've read that Ricotta can be frozen for up to 6 months, and defrost slowly in the refrigerator before using. Other sources that I've read from, states that it is not advisable to freeze Ricotta as the fats will separate when thawed. I have no way to find this out, as I have used up all of my Homemade Ricotta within three days. Maybe on my next batch, I'll try to freeze some and find out for myself!

I have used my Homemade Ricotta Cheese for some yummy recipes, posts coming up soon!



Homemade Ricotta Cheese
(source from Simply Recipes, recipe courtesy from David Lebovitz)
Makes : 2 cups
2 quarts whole milk
1 cup plain whole-milk yoghurt (I use homemade yoghurt)
1/2 cup heavy cream (optional)
2 teaspoons white vinegar (I use distilled vinegar)
1 teaspoon salt

1. In a large pot, bring the milk, yoghurt, 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.  (Mine took about 2-1/2 hours to drain)

Storage : Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

No-Knead Raisins Cranberry Walnut Bread : ABC March 2013

This month's bake at Avid Baker's Challenge (ABC) is No-Knead Chocolate Cherry Pecan Bread. Oops... I have omitted the chocolate and added in golden raisins instead, replace the dried cherries with dried cranberries and walnuts for the pecans. So my bread is called "No-Knead Raisins Cranberry Walnut Bread".  Despite all the changes, minor changes actually, this bread is a total winner! This wonderful recipe is taken from King Arthur Flour, and there are two versions to it, here I have used the one from the blog at KAF.

I am late for this month's challenge, only made this over the weekend. Just as the name says, no kneading is required. So easy peasy! But you've got to plan a day ahead. Not to worry, it only takes a few minutes of mixing the dough and leave it to a slow rise overnight. Let's see how this bread is made :

Do the mixing the night before baking.

Bread flour, rye flour and whole-wheat flour are mixed together with a little amount of yeast, water and salt. Mix everything together using a spoon, use your hand to further mix the mixture into a soft dough. Cover with plastic wrap and leave to rise overnight. That's it, for the first day!  The second picture above, is taken the next morning, when the dough has risen, it would not rise as fluffy as other breads, as this is a slow and steady rise.

The next morning :

1. Dough is very, very sticky! Just damp your hands with some water and it will be easier to handle. Mix in the additional yeast, and by using your hand, try to distribute the yeast all over. Next mix in the dried fruits and nuts. It will be a sticky mess! Not to worry, just mix the dried fruits and nuts right into the dough and dump the whole dough into a baking pan. Here I have used a greased and lined 7" baking pan since I've made only half a recipe. The original recipe is meant for the dough to be baked in a bread crock pot, but since I do not have that, I baked in a cake pan as shown in the blog over at KAF. As advised, try to push back the visible fruits and nuts into the dough, to avoid them being burnt during baking.
2. The dried fruits and nuts are no longer visible, I've hidden them in the dough. Remember to damp your fingers as you do this, as the dough is very sticky. Cover with a greased plastic wrap and leave to rise for a few hours, according to the blog, it would take about 5 hours or so.
3. The risen dough. Mine rose a little higher than the pan top level in just a matter of 1-1/2 hours.
4. Remove the plastic wrap, cover the top with another baking pan of the same diameter, this is to trap the steam as the bread bakes, giving the loaf its signature shiny, chewy crust. Bake at a preheated oven of 450F for 25 minutes, remove the cover and continue baking for another 20 minutes.

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Freshly baked!

Let the bread cool completely before cutting, as slicing it before it is completely cool, will result in a gummy slice. We don't want that, do we, especially since it takes almost two days to make this bread.

There, all my patience paid off, I was dying to slice and eat this bread! It has such a lovely texture. Just as described in the blog at KAF, this is a dense-artisan-style bread with incredible flavour from the slow rise. Especially if you love chewy crust.

It is dense and chewy, but yet kinda soft and moist. And very tasty! This bread can be eaten with soft cheese or butter, or your favourite jam and preserves. Or just eat it as it is, it is very good! The only thing is, the crust is not dark and shiny enough, the next time when I bake this, I'll just move the bread to a rack above, when  it is almost done, to get that nice dark crust. 

Dense yet soft, chewy, moist and tasty.  A healthy slice of goodness! There's no oil or added sugar!
Hubby ate two slices and I've finished the rest of the loaf myself! I find this bread quite addictive, as soon as I've finished a slice, I would reach for another slice! Best described as "chewy and addictive" ! 

     

To view the other members bake on this bread, please stop by Avid Baker's Challenge (ABC). We are currently baking from King Arthur Flour website, if you are interested to join in, please contact Hanaa.

For the full recipe and instructions, please refer to King Arthur Flour.

Here, I am listing down my own measurements for my own record.
(for one 7" bread using a 7" round cake pan)
For the first rising:
1-1/2 cups bread flour
1/4 cup rye flour
1/4 cup whole-wheat flour
3/4 teaspoon salt
1/4 teaspoons instant yeast
3/4 cups cool water
1/4 teaspoon instant yeast
For the second rising :
1/2 cup dried cranberries
1/4 cup golden raisins
3/4 cup chopped walnuts, toasted
1/4 teaspoon instant yeast

Hare Masale Ka Omlate (Eggs With Fresh Green Herbs)

"March Potluck" is this week's theme at I Heart Cooking Clubs (IHCC) where we are currently cooking from Madhur Jaffrey's recipes. I made this omelette at the spur of the moment on one of the weeknight dinner. I wanted a dish which is not too heavy, to serve with white rice and some other dishes, so an omelette is just perfect, and I remembered seeing an omelette recipe from one of MJ's book. 

Found the recipe and I have all the ingredients! Fresh spring onions from my garden, eggs and some corianders in my fridge, the main ingredients that are needed for this omelette. There's some fresh green chillies in my fridge as well which I bought for some pickles but have yet to make, but I have forgotten to take the chillies from my fridge and only realised that when I was halfway through cooking the omelette.

The thing that I love about this omelette is, the usage of minced ginger and turmeric powder. It does make a difference to the overall taste of it. I could smell the wonderful aroma from the turmeric and ginger. Turmeric is one of my favourite spice, we use the fresh turmeric rhizome often in most of our Nyonya spicy dishes.

I like the colour of this omelette, golden yellow with specks of greens!

Firstly the spring onions are sauteed, then the minced garlic are added in, followed by the rest of the ingredients. This recipe contains a tiny amount of sugar, which I've used just a pinch, and also just a squeeze of lemon juice. A few seconds after I've added in the turmeric, the wonderful aroma starts to fill the air! I just love the smell of turmeric. The beaten eggs, seasoned with some salt and lots of black pepper powder (I used coarse black pepper powder), are gently poured into the pan and turn the heat to medium low, cover the pan and cook for a few minutes until the eggs are set and cooked.  But I have turned the omelette over when the bottom has brown a little and cook the other side about a minute or two more, just to lightly brown it. 

Cut to wedges to serve.  Delicious! If you love having omelette with rice, give this a try, I'm sure that you will like it too!

To view what my other friends are cooking, please do drop by I Heart Cooking Clubs (IHCC).

I'm sharing this too with :
Full Plate Thursday hosted by Miz Helen's Country Cottage
Recipe Box hosted by Bizzy Bakes

Eggs with Fresh Green Herbs

(Hare Masale Ka Omlate)

(adapted from "100 Essential Curries", Madhur Jaffrey)

Serves 2-4

5 large eggs

salt and freshly ground black pepper

2 tablespoons vegetable oil

3 spring onions, cut into fine rounds (the white as well as the green sections)

1/4 teaspoon peeled, very finely chopped garlic

3 tablespoons finely chopped coriander

1-2 fresh, hot green chillies, sliced into fine rounds

1/2 teaspoon peeled, very finely chopped fresh ginger

generous pinch of ground turmeric

1-1/2 teaspoons lemon juice (I added about 1/2 tsp)

1/2 teaspoon sugar (I added about 1/4 teaspoon)

Step One

Break the eggs into a bowl and beat well. Add a generous 1/4 teaspoon salt and lots of freshly ground black pepper.

Step Two

Put the oil in a large, non-stick frying pan and set over medium-high heat. When hot, add the spring onions. Stir and fry until the onions just start to brown at the edges. Add the garlic and stir for a few seconds. Now put in the green coriander, chillies, ginger and turmeric. Stir for a few seconds. Add the lemon juice and sugar and stir to mix. Working quickly, spread the herbs around evenly in the pan.

Step Three

Now pour in the beaten eggs and let them spread to the edges of the pan. Cove, turn the beat to medium-low and cook for a few minutes, just until the eggs have set. Cut into wedges and serve immediately.

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