These two recipes were the ‘bonus’ recipes of this month’s Baker’s Challenge over at The Daring Kitchen…..the challenging being cannoli if you read my posts a bit below. Now I did not make these bonus recipes but totally thought they are worth sharing. I also do plan on making each soon. I think the idea of making your own ricotta and Mascarpone is just too cool for school! And both recipes looks so easy!
source of recipe: Brooklyn Farmhouse
8 cups whole milk
1 cup heavy cream
1 teaspoon salt (or more to taste)
3 tablespoons fresh lemon juice
- Line a large strainer or sieve with cheesecloth and place the strainer over a large bowl.
- In a medium saucepan, bring milk, cream, and salt to a boil over medium heat, stirring occasionally to keep milk mixture from scorching.
- Add lemon juice, reduce heat to low and simmer, gently stirring, for 1-2 minutes. The mixture will curdle immediately.
- Pour the mixture in into the lined strainer and let drain for an hour. Discard the liquid and refrigerate the ricotta or use immediately. If you want it really dry, wrap it back up with the cheesecloth, leave it in the strainer over the bowl, weight it down with something heavy,Â and refrigerate overnight.
Makes about 2 cups.
pics from Wiki Commons
source of recipe: Baking Obsession
500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
1 tbsp fresh lemon juice
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crÃ¨me anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Makes about 12 oz
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