I originally posted how to make ricotta cheese here. It is so easy, I don’t think I will go back to buying ricotta cheese in the store!
However, I decided to change it up a little this weekend.
This all started because I was looking through the freezer, and I saw some ravioli. I love ravioli! But, they were not gluten free. Boo! So, I had this brilliant idea that I would make some gluten free ravioli, and stuff it with fresh ricotta cheese. Yum!
The ravioli didn’t end up looking so pretty, but definitely tasted good! I still want to work on using different flours to maybe get a different result, and will post that later! But the ricotta cheese turned out so good!
Homemade Ricotta Cheese
Print this recipe!
1 gallon milk (I used whole milk)
1 quart low fat buttermilk (low fat gets a creamier ricotta cheese than regular)
1 quart goat’s milk
1 tsp salt
Gather all the milks.
Combine in a large stockpot.
Heat to 190 degrees Fahrenheit.
Meanwhile, prepare a place to “drain” the cheese. I used a 3 gallon bucket with a strainer over it, lined with cheesecloth.
At this point, the milk will be starting to form curds.
Remove from heat and add in the salt.
Pour into your cheesecloth lined strainer, and let the whey separate from the curds.
When I first poured it in -
And just about 15 minutes later -
Remove from the strainer, and you have ricotta cheese!
You can use this just like you would ricotta cheese. I found it so creamy and delicious!
I had this brilliant idea to stuff an acorn squash with ricotta cheese and bake until the cheese was melty and delicious, but so have other people. Doh! It still is delicious!
Ricotta Cheese Stuffed Acorn Squash
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1 acorn squash, cut in half and the seeds removed
Salt, pepper, Chinese 5 spice powder
1/2 cup ricotta cheese
2 tsp honey
2 tsp chopped pecans
Preheat the oven to 350 degrees.
Cut the acorn squash in half – top to bottom. Remove the seeds. Place on a baking sheet – cut side up – and add a little water in the bottom of the pan. This is just to help the acorn squash skin to not burn while it is cooking.
Season each acorn squash half with salt and pepper.
Bake at 350 degrees Fahrenheit for 1 hour. At this point, the squash should be fork tender.
In a bowl, combine the ricotta cheese, honey, and chopped pecans.. Scoop into the squash halves, and sprinkle Chinese 5 spice powder on top.
Bake for another 10-15 minutes, or until the cheese is warmed through.
Ok, excuse me while I figure out how to eat this! Spoon? Fork? Maybe I’ll just eat the filling first!
This post is linked to Allergy Free Wednesdays.