Andy Montoya
Ricotta is a whey cheese made from the remnants of the cheesemaking process. It is fresh and holds a lot of moisture, making it spreadable. Draining the excess moisture is an important step, especially before using it in baked goods, to prevent them from becoming soggy. To drain the ricotta cheese, a fine-grade cheesecloth is best to use. Line a strainer with cheesecloth, and then place the strainer over a bowl. Spoon the ricotta into the strainer and cover it with a plate, then place something heavy on top to press the moisture out.
Characteristics and Values Table for Getting Moisture Out of Ricotta Cheese:
| Characteristics | Values |
|---|---|
| Tools | Cheesecloth, strainer, colander, paper towels, fine mesh strainer, linen dish towel, rubber spatula, small bowl |
| Techniques | Squeezing, straining, refrigerating, grating, wrapping, pressing, drying, baking |
| Time | 15 minutes to several hours or overnight |
| Texture | Moist, spreadable, firm, crumbly, thick |
| Uses | Lasagna, cannoli, cheesecake, calzones, pizza, baked ziti, sauces, dips, sandwiches |
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What You'll Learn
Use a cheesecloth
To get moisture out of ricotta cheese, you can use a cheesecloth. Here's a step-by-step guide:
First, place a strainer or colander over a large bowl, ensuring there is at least an inch or two of space between the strainer and the bowl. This setup allows the liquid to drain into the bowl without the ricotta sitting in its own moisture. You can also use a fine-mesh strainer for better drainage, but a colander will also work.
Next, line the strainer with a few layers of cheesecloth. Look for a fine-grade cheesecloth, preferably labelled as grade 50 or higher, as it has a tighter weave ideal for straining ricotta and ensuring a smooth consistency. Place the ricotta cheese on top of the cheesecloth, gently spooning it in bit by bit to avoid including excess liquid. Fold the cheesecloth around the cheese to contain it.
Then, cover the ricotta with a plate or any clean cloth, ensuring it fits inside the strainer. Place a heavy object on top, such as a heavy bowl, brick, large can of food, or a bag of stones, to compress the ricotta and help drain the moisture.
Finally, refrigerate the setup for at least 4 hours, but preferably overnight for better results. Remove it from the refrigerator, gently squeeze the cheese to check for any remaining liquid, and then drain off the accumulated liquid in the bowl. The longer you leave the cheese to strain, the more moisture will be removed.
Using a cheesecloth is an effective way to remove moisture from ricotta cheese, ensuring a smoother and less watery consistency. It is a simple process that can greatly improve the texture and usability of the cheese in various recipes.
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Add weight to the cheese
Draining ricotta cheese is necessary to keep recipes from becoming watery. It is a fresh cheese and therefore holds a lot of moisture.
To get the moisture out of ricotta cheese, you can add weight to the cheese. Here is how to do it:
Firstly, get a fine-grade cheesecloth, preferably grade 50 or higher. This grade has a tighter weave, which is ideal for straining ricotta cheese and ensuring a smooth consistency. Line a strainer or colander with the cheesecloth. You can also use paper towels or a thin dish towel. Place the strainer over a bowl, ensuring there is at least an inch or two of space under the strainer above the bowl.
Next, spoon the ricotta cheese onto the cheesecloth. Do not pour or drop the ricotta as this will include all the liquid. Instead, gently spread the ricotta into an even layer. Cover the ricotta with plastic wrap or a plate, and then place something heavy on top, such as a heavy bowl, a covered brick, or another container of ricotta cheese.
Finally, place the setup in the refrigerator and let it sit for at least 4 hours, but preferably overnight if you can. The longer you let it sit, the more liquid will be drained. After removing it from the refrigerator, gently squeeze the cheese to see if any more liquid will drain out, then drain off the liquid in the bowl. Your ricotta cheese is now ready to be used!
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Drain the liquid
Draining ricotta cheese is a simple process that can be done in a few different ways. The key tool in all of these methods is cheesecloth, which is placed in or over a strainer/colander and used to collect the ricotta. The cheesecloth should be a fine-grade, labelled as grade 50 or higher, and made of a tight weave to ensure a smooth consistency.
One method is to line a strainer with cheesecloth, placing the strainer over a bowl. The ricotta is then spooned into the strainer, being careful to avoid pouring or dropping it in, which can cause the cheese to become watery. The ricotta is then covered with a plate and weighted down to press out the moisture. It should be left for at least an hour, or even overnight, before being removed from the refrigerator and gently squeezed to check for remaining liquid.
Another method is to place the ricotta on the cheesecloth, lift the corners, and tie them together to form a bundle. The bundle is then slowly and carefully squeezed from the top, working downwards, to push out the liquid. This method is quicker but may not remove as much moisture.
A third option is to wrap the ricotta in cheesecloth and place it between two plates with a weight on top. This method can speed up the draining process, but it is important to ensure that the weight is secure and will not cause the cheese to break or escape.
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Refrigerate the cheese
Refrigerating ricotta cheese is a great way to remove moisture and restore its thick and creamy consistency. This method is especially useful before using ricotta in baked goods, as excess moisture can lead to soggy cheese and heavy pie crusts and cakes.
To begin, place a strainer or colander with a fine mesh over a bowl. The bowl should be large enough to accommodate the strainer with at least an inch or two of space between them. This setup ensures that the ricotta is not sitting in its own moisture. Line the strainer with cheesecloth, specifically a fine-grade cheesecloth with a tight weave (grade 50 or higher) to effectively strain the ricotta and ensure a smooth consistency.
Next, gently spoon the ricotta into the strainer, being careful not to pour or drop it in, as this may include all the liquid. Use a rubber spatula to gently push and spread the ricotta into an even layer. Cover the ricotta with plastic wrap or a plate, and then place a heavy object, such as a covered brick or another heavy bowl, on top to gently press the moisture out.
Finally, place the entire setup in the refrigerator and let it sit for at least 4 hours, but preferably overnight for the best results. The longer it sits, the more liquid will be drained. After removing it from the refrigerator, gently squeeze the cheese to see if any more liquid can be drained out. Discard the accumulated liquid in the bowl, and your ricotta cheese is now ready to be used in your desired recipe.
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Squeeze out excess moisture
Squeezing out the excess moisture from ricotta cheese is a simple process, but it requires some preparation and time. Here is a step-by-step guide to achieving this:
Firstly, gather your equipment. You will need a strainer or colander, a bowl, and some cheesecloth. The cheesecloth should be a fine-grade, labelled as grade 50 or higher, as this has a tighter weave which is ideal for straining ricotta cheese. If you do not have cheesecloth, two layers of sturdy paper towels can be used instead.
Next, assemble your strainer and bowl. Place the strainer over the bowl, ensuring there is at least an inch or two of space between the strainer and the bowl. Line the strainer with your cheesecloth or paper towels. Now, you are ready to add the ricotta. Using a spoon, gently place the ricotta into the strainer, being careful not to pour or drop it in, as this will include all the liquid. Continue spooning the ricotta in, bit by bit, leaving any excess liquid behind in the original container.
Once the ricotta is in the strainer, gather the corners of the cheesecloth and tie them together to form a bundle. You can now begin to squeeze the bundle carefully and slowly, working from the top down to prevent the ricotta from squirting out. Continue squeezing and gently shaking to remove as much water as possible.
After squeezing, place a heavy object, such as a plate or bowl, on top of the cheesecloth-covered ricotta. Place the entire setup in the refrigerator and let it drain for at least 4 hours, but preferably overnight for the best results. Finally, remove from the refrigerator, gently squeeze the cheese to remove any remaining liquid, and then discard the liquid in the bowl. Your ricotta cheese is now ready to use!
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Frequently asked questions
You can use a cheesecloth to squeeze out the moisture from the ricotta cheese. Place the cheesecloth over a bowl, add the ricotta, and squeeze out the liquid.
It is recommended to leave the ricotta to drain for at least 4 hours, but preferably overnight.
A fine-grade cheesecloth is best for draining ricotta cheese. Look for cheesecloth that is labelled as grade 50 or higher.
Yes, you can use paper towels or a thin dish towel.
If your ricotta cheese is too moist, it may make baked goods soggy. Draining the ricotta will help to thicken it and improve the texture of your dishes.
