Frederic Melton
Ricotta cheese is a versatile ingredient that can be used in both sweet and savoury dishes. It can be baked, stuffed into shells, or even made into a simple sauce. Making ricotta cheese at home is easy and only requires a few basic ingredients, such as milk, lemon juice, and salt. The process involves heating the milk, adding lemon juice and salt, and then straining the mixture through a cheesecloth to separate the curds from the whey. The leftover whey from making ricotta cheese can also be used in various ways, such as in baked goods or for cooking pasta. When cooked by itself, ricotta cheese can be baked with eggs, parmesan, and herbs to create a light and airy dip or appetiser. It can also be sweetened with cinnamon, sugar, and vanilla extract for a delicious dessert.
| Characteristics | Values |
|---|---|
| Ingredients | Ricotta cheese, eggs, parmesan, red pepper flakes, chives, kosher salt, lemon juice, milk, cream |
| Baking Temperature | 400°F |
| Baking Time | 30 minutes |
| Texture | The texture can be controlled by varying the baking time. A dip-like consistency is achieved with 15 minutes of baking, while a quiche or souffle-like texture is achieved with 30 minutes of baking. |
| Serving Suggestions | Serve with crostini, crackers, charcuterie, or fresh fruit. |
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What You'll Learn
Bake it with eggs, parmesan, and chives
Baked ricotta is a versatile dish that can be served as a quick cheese dip or a light and airy soufflé. The recipe is simple and budget-friendly, requiring just a few ingredients: ricotta cheese, eggs, grated parmesan, red pepper flakes, and chives.
To make this delicious appetizer, start by preheating your oven to 400°F. Use nonstick spray or butter to coat your baking dish, ensuring it is well greased. In a large mixing bowl, combine 16 ounces of ricotta cheese, 2 beaten eggs, 1 cup of grated Parmesan, 2 tablespoons of chopped chives, and 1/4 teaspoon of red pepper flakes. You can also add a tablespoon of flour to the mixture to absorb the liquid from the ricotta and create a thicker consistency. Stir the ingredients with a spatula until they are thoroughly combined and well-incorporated.
Transfer the ricotta mixture to the prepared baking dish. Sprinkle the remaining 1 tablespoon of grated Parmesan on top for an extra cheesy touch. Place the baking dish in the preheated oven and bake for 30 minutes. Keep an eye on the dish as it cooks; you want the ricotta to puff up like a soufflé and turn a golden brown color on top. If you prefer a creamier, less cooked dip, you can shorten the baking time to around 15 minutes.
Once baked to your desired consistency, remove the dish from the oven and let it cool slightly. Serve the baked ricotta with spoons, or pair it with crudités, crostini, charcuterie, or fresh fruit. The dish is naturally gluten-free and can be enjoyed as a tasty appetizer or side.
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Make a sweet version with cinnamon, sugar, and chocolate
To make a sweet version of cooked ricotta cheese with cinnamon, sugar, and chocolate, you can follow this recipe:
First, prepare your baking dish by preheating the oven to 400°F and coating a baking dish with nonstick spray or butter. In a large mixing bowl, combine 16 oz of ricotta cheese, 2 eggs, 1/4 teaspoon of ground cinnamon, 2 teaspoons of granulated sugar or icing sugar, and a splash of vanilla extract. You can also add a tablespoon of flour to absorb the liquid from the ricotta. Stir the mixture with a spatula until it is thoroughly combined. For an extra sweet touch, you can add some honey or a sugar-free powdered sweetener like stevia.
Transfer the ricotta mixture to the prepared baking dish and sprinkle the top with grated or chopped semi-sweet or dark chocolate. You can also add some mini chocolate chips if you prefer. Bake for 30 minutes or until the cheese has puffed up like a souffle and turned golden brown. If you prefer a less cooked cheese dish, you can take it out of the oven after 15 minutes, which will result in a creamier consistency.
This sweet baked ricotta can be served as a dessert or an appetizer. It can be enjoyed on its own or with fresh fruit, crostini, crackers, or charcuterie. You can also use this sweetened ricotta as a filling for cannoli or crepe cakes.
Leftover sweetened ricotta can be stored in an airtight container in the refrigerator for up to 3 days.
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Use it as a topping for pizza
Ricotta is a mild cheese, so it's best to pair it with subtle flavours. When cooking ricotta cheese by itself as a pizza topping, consider using it as the sauce and spreading it directly onto the pizza dough. You can mix the ricotta with salt, pepper, garlic, and Italian herbs to create a seasoned ricotta base.
Spinach and ricotta is a classic combination, and you can add other toppings such as sliced red onions, sun-dried tomatoes, and grated Parmesan. If you're looking for a meat option, Italian sausage or grilled chicken breast are good choices. For a vegetarian pizza, artichoke hearts, basil, and a drizzle of honey complement the ricotta well.
When baking your ricotta pizza, preheat the oven to a temperature between 450°F and 500°F. If using a pizza stone, it's best to preheat it as well. Bake the pizza for around 5 to 12 minutes, or until the crust is golden brown and the cheese is melted.
Remember, ricotta is a versatile cheese, so feel free to experiment with different toppings and combinations to find your favourite ricotta pizza creation!
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Mix it with herbs and spices for a dip
Ricotta cheese has a light texture and a mild taste, making it a versatile ingredient that can absorb a variety of flavours. One way to cook ricotta cheese by itself is to make a dip with herbs and spices.
To make a simple ricotta dip, you will need a bunch of fresh herbs, such as oregano, thyme, basil, dill, chives, garlic chives, or mint. You can also use a tablespoon of dried herbs if you don't have access to fresh herbs. Mince a clove of garlic and finely chop the herbs. Add a couple of glugs of extra virgin olive oil, a pinch of salt, and freshly cracked black pepper to taste. You can also add other ingredients like sun-dried tomatoes, grated Parmesan or Pecorino cheese, or smoked paprika for extra flavour. Mix all the ingredients together in a bowl, and adjust the seasoning to your taste.
For a creamier dip, you can add a quarter cup of yogurt or sour cream to the mixture. If you don't have yogurt, you can substitute it with sour cream or crème fraîche. Blend all the ingredients together, taste for seasoning, and serve with a drizzle of olive oil and a sprinkle of flaky salt. This dip is perfect with fresh vegetables, crackers, or bread.
If you're looking for a warm dip, you can bake the ricotta mixture in the oven. Combine ricotta cheese with beaten eggs, grated Parmesan, red pepper flakes, and chives. Transfer the mixture to a greased baking dish and bake at 400°F for 15-30 minutes, depending on how cooked you want the dip to be. The longer you bake it, the firmer the texture will be, resembling a quiche or soufflé. Serve the baked ricotta dip with crostini, crackers, or fresh fruit.
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Make a simple ricotta salata by pressing it beneath a weighted plate
Homemade ricotta is easy to make and can be prepared in just 30 minutes. You can make a simple ricotta salata by pressing it beneath a weighted plate. Here is a step-by-step guide:
Preparing the Ricotta
Firstly, you will need to make the ricotta cheese. To do this, heat 8 cups of whole milk in a large pot over medium heat until it reaches 200°F. The milk will become foamy and start to steam; remove it from the heat if it starts to boil. Add lemon juice and a pinch of salt, and gently stir until combined. Leave the milk to sit for 10 minutes, during which time it should separate into curds and whey. If there is still a lot of unseparated milk, add a tablespoon of lemon juice or vinegar and wait a few minutes.
Straining the Curds
Fit a strainer over a large bowl and line it with a double layer of cheesecloth. Use a slotted spoon to scoop out the curds and transfer them to the strainer. This process will take around 10 minutes.
Draining and Pressing
Wrap the drained ricotta in cheesecloth and place it beneath a weighted plate in the refrigerator. Leave it overnight, or for at least 12 hours, to press and firm up. The cheese is ready when it has a semi-solid brick texture.
Salting and Aging
Remove the cheese from the cheesecloth and generously salt all sides. Transfer the cheese to a storage container and refrigerate. It is ideal to raise the cheese off the bottom of the container to prevent it from sitting in the whey. Continue salting, draining, and flipping the cheese daily for a week to age and enhance the flavour.
Serving Suggestions
Ricotta salata is a salty Italian cheese that can be used fresh or aged. When young, it tastes similar to Greek feta and works well in antipasto or as a pasta garnish. If aged long enough, it can be used as a grating cheese. You can also bake ricotta salata with eggs, parmesan, red pepper flakes, and herbs for a light and airy baked cheese dish.
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Frequently asked questions
Heat 8 cups of whole milk in a 4-quart pot over medium heat until it reaches 200°F. The milk will get foamy and start to steam; remove it from the heat if it starts to boil. Add the lemon juice and salt, then turn off the heat. Let the mixture sit for 10 minutes, then strain the curds.
The leftover whey can be used in place of water in any baking recipe, added to smoothies, or drunk on its own over ice. It can also be used for braising meats, making gravy, or cooking pasta.
You can bake ricotta cheese in the oven. Combine 16oz ricotta, 2 eggs, 1 cup grated Parmesan, 2 Tbsp chives, and ¼ tsp red pepper flakes. Stir with a spatula until thoroughly combined, then transfer to a greased baking dish. Bake at 400°F for 30 minutes, or until the cheese has puffed up like a soufflé and turned golden brown.
You can add salt or sugar to ricotta cheese to change its flavor. You can also add herbs, spices, or honey.
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