Ricotta cheese

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  • 1/2 gallon whole milk
  • 1 cup heavy cream
  • 2 lemons, juiced
  • Ricotta Crostini
  • French baguette
  • 1 garlic clove
  • Cherry tomatoes
  • Fresh basil
  • Ricotta
  • Olive oil
  • Salt and pepper to taste
  • Ricotta Pancakes
  • 1 1/2 cups all-purpose flour
  • 4 tablespoons sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup ricotta
  • 1/2 cup whole milk
  • 2 eggs, yolk and white separated
  • 1 lemon, zested and juiced
  • 1 teaspoon vanilla extract
  • Butter for pan
  • Fresh fruit for serving
  • Maple syrup for serving
  • Ricotta Meatballs
  • 1 pound ground beef
  • 1/2 cup ricotta
  • 1/2 cup panko bread crumbs
  • 3 tablespoons milk
  • 1/2 cup grated onion
  • 1 tablespoon chopped parsley
  • 2 tablespoons grated parmesan
  • 1 egg
  • Salt and pepper to taste
  • Oil for pan
  • Marinara sauce



    In a pot, combine whole milk and heavy cream.
    Heat on medium and occasionally stir for 10-15 minutes, or until the temperature reaches 200°F.
    Don't let it boil.

    Turn off the heat, and stir in the lemon juice for about 5 seconds.
    Allow to sit for 5 minutes, without stirring.

    Line a large bowl with a fine mesh strainer and cheesecloth.
    Pour everything through the strainer, to separate the curds from the whey.
    Allow to sit and drain for 20 minutes.
    Add salt if desired.

    Transfer ricotta to a airtight container and refrigerate.

    Ricotta Crostini

    Toast baguette slices.
    Rub with garlic clove on one side.

    Top with ricotta, cherry tomato slices, olive oil, salt and pepper, basil.

    Ricotta Pancakes

    In a bowl, combine all dry ingredients.
    In a separate bowl, combine ricotta, milk, egg yolks, lemon zest, 1 tablespoon lemon juice, and vanilla.
    In another bowl, whip egg whites into stiff peaks.

    Gradually add dry ingredients to wet ingredients while whisking.
    Fold in the whites.

    Heat butter in a pan on medium-high.
    Once foamy, add a ladle of batter.
    Flip when the bottom is browned and bubbles appear on the top.
    Remove when fully cooked, and serve with fresh fruit and syrup.

    Ricotta Meatballs

    In a bowl, soak bread crumbs with milk for 2 minutes.
    Add the rest of the ingredients, except marinara sauce, and mix until well combined.
    Roll about 2 tablespoons of the mixture to form meatballs.

    Heat oil in a pan on medium-high.
    Cook and brown meatballs on all sides.
    Reduce heat and pour marinara sauce over the meatballs.
    Cover and cook for another 5 minutes.

    Serve alone, over cooked pasta, or in a sandwich!

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    1. V

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    2. M

      Oh WOW! I've had this in my Pinterest for awhile and just made it today.

    3. c

      I cannot thank you enough for this beautiful recipe!!!!

    4. R

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    5. L

      This is a great recipe. I just made it and will make it again soon.

    6. L

      This recipe is delicious! 5th recipe I've tried.

    7. S

      I will be trying it

    8. L

      Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!

    9. R

      WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!

    10. j

      Mmmm lovely

    11. E

      Thanks for the beautiful recipes!

    12. J

      Made this tonight and it was wonderful!

    13. A

      So months later I finally found time to make this five minute recipe.

    14. r

      Looks like a great recipe!! Cant wait to try it!!

    15. S

      I made this and it was marvelous!

    16. S

      This is a GREAT recipe.

    17. M

      Love this recipe

    18. K

      Made this last night and I absolutely love it.

    19. M

      I've already made this twice now, it's so easy to improvise!

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