Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Homemade Ricotta Cheese Using Yogurt
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- #27703
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
3 quarts milk
2 tablespoons lemon juice
8 ounces plain unsweetened yogurt
directions
Place milk and lemon juice in small plastic bucket. Cover and allow to sit for 36 hours in a low part of refrigerator.
After the setting time, mix in yogurt and bring mixture to a rolling boil until it clearly cuts. The easiest way to do this is in the microwave so you don't have to worry about burning the bottom which is why you should use a plastic bucket or large glass bowl. If the mixture doesn't cut after reaching a boil, add a little more lemon juice and boil again.
Drain off the whey using a large strainer lined with cheese cloth, gauze or similar material. Pull up the corners of the cloth, tie and let the ball of cheese hang for one hour.
Refrigerate. Makes a good sweet ricotta-type cheese. Keeps refrigerated for about 2 days.
added by
flipchick
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 18, 2010
This recipe is fairly easy to make, however they cheese is so "mild" that it is flavorless. I would add some salt and/or spices or herbs to liven it up.
This is not an authentic ricotta cheese recipe as yogurt is not in any italian anything. In this recipe the taste of the yogurt is strong, that "twang" that yogurt has. Ricotta should be smooth and "mellow" and naturally, deliciously sweet. This recipe would be better termed as a "yogurt cheese", something that is making headlines. Definitely NOT good in lasagne or any other cooked recipes.