Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


September 2019

Dessert Recipes

Wild Game Recipes

Venison Carpaccio

Venison Carpaccio Recipe
12 oz Venison filet 1 sm Tin anchovy filets 4 tb Olive oil SERVE ...

read more

Riccota Recipe

Riccota recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Riccota recipe  PDF

2 qt Milk
3 tb Distilled white vinegar OR
1/4 c Fresh lemon juice
Salt (if desired) Pour the milk into a heavy stainless steel or enameled saucepan and stir in the white vinegar or lemon juice. Set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200 degrees on a thermometer). There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling. Remove the pot from the heat and set it, covered, in a spot where it can remain undisturbed and where the temperature will remain fairly uniform at a reading between 80 and 100 degrees. (An unheated oven, without a pilot light, is a good spot.) Let the milk stand for about 6 hours, or until a solik curd floats above the liquid (the whey). More or less time may be required, depending on the temperature of the environment and the characteristics of the milk. Line a fine sieve with doubled, dampened cheesecloth (or, better yet, two layers of very fine mesh nylon curtain netting, dampened) and set it over a bowl. Dip the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurtlike. If you want firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further. (In warm weather, the draining might well be completed in the refrigerator.) When the te ture of the ricotta is to your liking, add a little salt (from 1/4 to 1/2 t) if you wish. Store the cheese, covered, in the refrigerator.
It will be at its best after it has chilled for 24 hours, and will keep well for 4 or 5 days. Author's notes: Unlike most other fresh cheeses cottage and cream cheese, for e ample the curd of this bland, light cheese is fromed from the direct addition of acid to the milk, not by fermentation. For that reason the time required to make it is generally short. If you haven't used this Italian favorite before, try it in place of cottage cheese, as well as in Italian recipes for such dishes as lasagne and manicotti. You'll find it is a bit creamier than most cottage cheeses, with a much finer curd. For a pleasant light milk dessert, sweeten ricotta slightly and top it with a sprinkling of grated chocolate or cinnamon.

Riccota recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
189 people have voted
Last Reviewed on 2019-09-18

Wednesday, Sep 18 2019 Download & Print Riccota recipe  PDF   Dessert recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Juice Alpokat Indonesian Avocado Drink

New Cooking Recipes

Chicken with Angel Hair Pasta
Chicken with Angel Hair Pasta Recipe

4 Chicken breast boned and Skinned 1/4 Bread crumbs, seasoned 2 Eggs 1 Clove garlic crushed 1 tb Butter 1 tb Olive oil 1 lb Angel hair pasta cooked As directed 1 Jar good pasta sauce Mozzarella cheese Cheddar cheese Colby cheese Pound chicken breasts between plastic until 1/4 inch thick. Heat butter and oil in large frying pan. Dip chicken first in scrambled egg and then in bread crumbs.Melt butter in hot frying pan and add olive oil and crushed garlic. Heat for just a minute and add chicken breasts. Fry until browned and cooked. Make nests of cooked pasta. ...

Cooking Magazines: Chicken Kitchen Recipes » September 2019   Chicken Kitchen recipes RSS   New

Dish Of The Day

Fabric Softener Smoothie

Fabric Softener Smoothie Recipe
7 Or 8 ice cubes 1 cup Milk 1 large Scoop vanilla ice cream Blue food coloring TOOLS Ble...
read more

Category: » Smoothie Recipes

View more dishes