Randy Chandler
Whether or not cheese gets strained depends on the type of cheese in question. For example, ricotta cheese can be strained to remove excess liquid and thicken the cheese. This is done by using a cheesecloth or coffee filter to separate the liquids from the solids. On the other hand, string cheese is made by stretching and drying out mozzarella cheese, without any straining involved.
| Characteristics | Values |
|---|---|
| Type of cheese strained | Ricotta |
| Reason for straining | To remove excess liquid |
| Tools used | Strainer, cheesecloth, colander, paper towels, coffee filters, kitchen towel, bowl |
| Time taken | 30 minutes to overnight |
| Result | Thicker, less watery cheese |
| Use cases | Creamy Italian desserts, baked dishes like lasagna, cannoli fillings |
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What You'll Learn
Ricotta cheese and how to strain it
Ricotta cheese is a versatile Italian whey cheese made from milk whey leftover from producing other cheeses. It can be made from sheep, goat, cow, or Italian water buffalo milk whey. Ricotta is used in a variety of recipes, both savoury and sweet. Some common savoury dishes that use ricotta include lasagna, ravioli, gnocchi, and baked ziti. Sweet dishes that use ricotta include cake, cheesecake, cannoli, and sfogliatelle.
Ricotta cheese can be a bit inconsistent depending on the brand or where it's from. For example, American-made ricottas tend to have more liquid than Italian-made ricottas. Draining ricotta cheese can result in a thicker consistency, which may be desirable for certain recipes.
To strain ricotta cheese, you will need a strainer or colander with a fine mesh and a lot of holes, a bowl, and cheesecloth or paper towels. First, place the strainer over the bowl, leaving at least one to two inches of space between the strainer and the bowl. Line the strainer with cheesecloth or paper towels. If using paper towels, use two or three layers. Next, spoon the ricotta cheese onto the cheesecloth or paper towels, and fold the cloth around the cheese to contain it. Place something heavy, like a bowl or brick, on top of the wrapped ricotta to help compress it and release more liquid. Finally, refrigerate the ricotta for at least four hours, but preferably overnight, before removing and discarding the liquid that has accumulated in the bowl. The longer you leave the ricotta to strain, the more liquid will be removed.
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The tools required for straining cheese
Cheese is often strained to separate the curds from the whey and to remove excess liquid. This is particularly important for soft cheeses like ricotta, which can become too watery for certain recipes, especially baked goods.
There are a variety of tools that can be used to strain cheese, and the choice depends on the type of cheese being strained and the desired texture. Here are some of the most common tools used for straining cheese:
Cheesecloth
A cheesecloth is a reusable cloth made from cotton or butter muslin that is used to line a strainer or colander when straining cheese. It is ideal for draining soft, fresh, and large-curd cheeses. For straining ricotta cheese, a fine-grade cheesecloth (grade 50 or higher) is recommended to ensure a smooth consistency. Cheesecloth can also be used to strain wax for reuse after cheese has completed the aging process.
Strainer or Colander
A strainer or colander is a traditional tool used for straining cheese. A fine-mesh strainer is recommended for a more thorough drainage. The strainer can be placed over a small bowl to collect the liquid that drains from the cheese.
Draining Bag
Draining bags are a great alternative to cheesecloth and can be reused if maintained with proper and regular cleaning. They come in various sizes, including heavy-duty options for all your draining needs.
Paper Towels or Coffee Filters
For a quick fix, paper towels or coffee filters can be used to absorb excess liquid from cheese. This method involves spreading the cheese on a sheet pan lined with paper towels or coffee filters and then covering it with more towels or filters and weighting them down with a baking sheet.
Other Tools
Other tools that can be useful for straining cheese include a small bowl to collect the drained liquid, a rubber spatula to spread the cheese, plastic wrap to cover the cheese during refrigeration, and a refrigerator to chill the cheese after straining. Additionally, a dairy thermometer, curd knife, stainless steel skimmer or slotted spoon, measuring spoons, and a cheese board can be useful during the cheese-making process.
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The length of time cheese should be strained
For ricotta cheese, the straining process can be as short as 30 minutes using a fine-mesh strainer placed in the sink, stirring occasionally. Another quick method involves using paper towels or kitchen towels to absorb the moisture, which can take just a few minutes. These methods are suitable for removing small amounts of liquid and are simple and convenient.
For a more thorough straining of ricotta cheese, it is recommended to use a cheesecloth or coffee filter. This process involves lining a strainer or colander with the cheesecloth, adding the ricotta, and then covering and refrigerating it for at least 8 hours or overnight. This longer straining time allows more liquid to be released, resulting in a thicker and less watery cheese.
It is worth noting that not all ricotta cheese needs to be strained. Some recipes may not require straining, and store-bought ricotta is usually fine for many applications without straining. Additionally, different types of ricotta cheese are available, such as ricotta impastata and ricotta salata, which may have varying moisture levels and straining requirements.
In general, soft cheeses like ricotta should be consumed within a shorter timeframe than aged or firmer cheeses. Soft cheeses tend to have a shorter lifespan and should be eaten within 2 weeks of receipt. Firmer cheeses can last a few weeks in the fridge, and aged cheeses can be kept for much longer, lasting for months. Therefore, the intended consumption time may also influence the decision on how long to strain the cheese, with a longer straining time often resulting in a longer-lasting product.
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The types of cheese that can be strained
There are many different types of cheese, each with its own distinct flavour and texture. The process of straining cheese involves separating the liquids from the solids, resulting in a thicker consistency. While not all cheeses need to be strained, it is a necessary step for certain recipes, particularly creamy Italian desserts, to prevent them from becoming watery.
One type of cheese that is commonly strained is ricotta. Ricotta is a soft, mild, creamy, and slightly sweet Italian cheese that is made from heating milk whey leftover from producing other cheeses. It can be made from the milk of sheep, goats, cows, or Italian water buffalo. Ricotta is a versatile cheese that can be used in both savoury and sweet dishes, such as lasagna, ravioli, gnocchi, cakes, and cheesecakes.
When straining ricotta cheese, it is important to use a fine-grade cheesecloth, specifically grade 50 or higher, to ensure a smooth consistency. The cheesecloth is placed over a strainer or colander, which is then set over a bowl. The ricotta is then spread evenly and covered before being placed in the refrigerator for several hours to allow the liquid to drain.
Another type of cheese that can be strained is mascarpone. Similar to ricotta, mascarpone is a soft, creamy Italian cheese that is often used in desserts and sweet dishes. Straining mascarpone helps to thicken it and improve its texture, making it ideal for recipes such as tiramisu, cheesecakes, and frostings.
In addition to these, there are various other cheeses that can be strained, depending on the desired consistency and the specific requirements of a recipe. These may include fresh cheeses like mozzarella, soft cheeses like chèvre, or even harder cheeses like cheddar or Gruyère. However, it is important to note that not all cheeses are suitable for straining, and over-straining can affect the texture and flavour of the cheese.
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Straining cheese to thicken it
Straining cheese helps remove excess liquid, resulting in a thicker consistency. This technique is especially useful for cheeses like ricotta, which can be inconsistent across brands and locations, with some being more watery than others.
To strain ricotta cheese, you will need a strainer or colander with a fine mesh and plenty of holes to ensure effective liquid separation. Place the strainer over a large bowl, leaving at least an inch or two of space between the strainer and the bowl. This space allows room for the liquid to collect without pooling at the bottom of the cheese.
Line the strainer with cheesecloth, which is a thin, porous fabric specifically designed for straining cheese and other culinary applications. If you don't have cheesecloth, you can use a few layers of strong paper towels or a thin kitchen towel, preferably made of muslin. Spread the ricotta cheese on top of the cheesecloth, gently pushing and spreading it into an even layer. Fold the cheesecloth around the cheese to contain it.
Place something heavy, like a bowl or a plate, on top of the cheese to help press out the liquid. Then, transfer the setup to the refrigerator. The longer you leave the cheese to strain, the more liquid will be extracted, resulting in a thicker consistency. Aim for at least 4 hours, but preferably leave it overnight for the best results.
After straining, gently squeeze the cheese to check if any more liquid can be drained out, then discard the accumulated liquid in the bowl. Your thickened ricotta cheese is now ready to be used in your favourite recipes, such as cannoli fillings, pastas, and creamy Italian desserts.
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Frequently asked questions
Yes, some cheeses get strained. For example, ricotta cheese is strained to remove excess liquid and thicken the cheese.
Ricotta cheese can be inconsistent depending on the brand and origin. Straining the cheese removes excess liquid, which can ruin a bake.
There are several ways to strain ricotta cheese. One way is to use a fine-mesh strainer or colander with a lot of holes, lined with cheesecloth. Place the strainer over a bowl, add the ricotta, and use a spatula to spread it evenly. Cover the bowl and chill it in the refrigerator for at least 8 hours.
Other methods include using paper towels, coffee filters, or a thin kitchen towel to absorb the moisture.
Ricotta cheese is used in both savoury and sweet dishes, including lasagna, ravioli, gnocchi, cake, cheesecake, cannoli, and sfogliatelle.
