SuperNatural Ricotta Cheese

Ricotta Cheese

Want to go SuperNatural™ with your recipes that call for ricotta cheese? Making it from scratch is easier than you think, and (of course) we think our organic buttermilk lends an amazing flavor that you won’t get from other recipes that use vinegar to culture the mixture. You will need a fine sieve or cheesecloth to separate the curds from whey – other than that, most home cooks should have everything they need to make this treat!

Ingredients

96oz Kalona SuperNatural Whole Milk

32oz Kalona SuperNatural Half & Half

32oz Kalona SuperNatural Reduced Fat 2% Cultured Buttermilk

1 tsp salt

Directions

  1. Add all ingredients to saucepan and heat on medium on stovetop, stirring to prevent the milk from burning.
  2. In about 5 minutes,  the mixture will steam and then curd.  Turn heat down when curds begin to develop and stir for 2 minutes.
  3. Remove and pour mixture into fine sieve, cheesecloth, or a good sized and clean flour sack towel.
  4. Let drain over sink until desired consistency.  (Note: the curding appears subtly, but trust your eye as you notice it’s appearance change).

Use in recipes as desired.  Treat yourself to a preview when the ricotta is still warm (after draining) by spooning a little out and adding a sprinkle of cinnamon, a drizzle of honey, and a few toasted pine nuts on top.

Bonus Recipe: Baked Ricotta

Here’s another incredibly simple way to enjoy the incredibly simple, delicious flavor of homemade ricotta cheese.

Ingredients

4 Cups ricotta cheese

1 handful of your favorite savory herbs (we like marjoram, rosemary, thyme and oregano)

Splash of olive oil

Directions

  1. Oil glass ramekin or pie plate and preheat oven to 375F.
  2. Mix drained ricotta with herb of choice and spoon into ramekins.
  3. Bake until the top develops a nice golden color.
  4. Remove from oven, cool just enough to handle and invert onto plate.
  5. Slice into wedges, drizzle with olive oil and serve as an appetizer or as part of a meal spread.
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Ricotta Cheese

SuperNatural Ricotta Cheese

  • Author: Kalona SuperNatural

Description

Use in recipes as desired.  Treat yourself to a preview when the ricotta is still warm (after draining) by spooning a little out and adding a sprinkle of cinnamon, a drizzle of honey, and a few toasted pine nuts on top.



Instructions

  1. Add all ingredients to saucepan and heat on medium on stovetop, stirring to prevent the milk from burning.
  2. In about 5 minutes,  the mixture will steam and then curd.  Turn heat down when curds begin to develop and stir for 2 minutes.
  3. Remove and pour mixture into fine sieve, cheesecloth, or a good sized and clean flour sack towel.
  4. Let drain over sink until desired consistency.  (Note: the curding appears subtly, but trust your eye as you notice it’s appearance change).

Notes

Bonus Recipe: Baked Ricotta

Here’s another incredibly simple way to enjoy the incredibly simple, delicious flavor of homemade ricotta cheese.

Ingredients

  • 4 Cups ricotta cheese
  • 1 handful of your favorite savory herbs (we like marjoram, rosemary, thyme and oregano)
  • Splash of olive oil

Directions

  1. Oil glass ramekin or pie plate and preheat oven to 375F.
  2. Mix drained ricotta with herb of choice and spoon into ramekins.
  3. Bake until the top develops a nice golden color.
  4. Remove from oven, cool just enough to handle and invert onto plate.
  5. Slice into wedges, drizzle with olive oil and serve as an appetizer or as part of a meal spread.
6 Comments
  1. I made a half batch of this yesterday and it was so simple and so delicious. As soon as it was done straining my husband and I dipped some good bread into the steaming cheese and it was so hard not to eat it all. Absolutely delicious and definitely a keeper.

  2. Can you use soured milk or curdled 1/2 & 1/2 in this recipe or would that make a bad flavor?

  3. Hi Kathy – sorry for the delay! The finished product should yield 3-4 cups of ricotta. Let us know how it goes!

  4. Could you tell me how much your receipe makes of the finished product? I need one pound of ricotta – I can’t imagine how good this will make my lasagna!

  5. I’ve used this recipe a couple of times now, and it turned out great. Last week, I asked the dairy manager at the grocery store to special order some of your buttermilk for me. Next time I make ricotta, I will be using your buttermilk in addition to your whole milk. I look forward to tasting the end result!

  6. i love to make my own ricotta cheese, now that i’ve found your products i’m ecstatic to try them in it!! homemade ricotta is soooooo much better than store bought! it’s easy to!!

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