Ricotta is extraordinarily simple to prepare and is a versatile cheese that is drained from the rennet immediately after cooking, when it has a variable consistency from granules to soft dough. Whether you're making ricotta at home or want to dry store-bought ricotta because it's too moist for your taste, the process is the same.
Steps
Method 1 of 2: Thoroughly drain the Ricotta
Step 1. Use this method to remove liquid from freshly made cheese, or when you need to incorporate ricotta into some recipe
You have to drain it when it is hot and has been salted for 15 minutes. You can also use this technique to transform it from creamy, moist cheese to a solid curd.
Step 2. Line a sieve or colander with cheesecloth or kitchen paper
A fine mesh sieve is the ideal tool for this, but a colander can also work. Cover the entire surface with gauze or another fine mesh; some people have also achieved good results using two layers of sturdy kitchen paper.
Step 3. Place the sieve over a bowl
This will be used to collect the liquid removed from the ricotta. Choose a container that the sieve can be placed on.
Avoid that the mesh of the sieve touches the bottom of the container, otherwise the ricotta will remain immersed in its own liquid
Step 4. Transfer the ricotta into the sieve with the help of a spoon
Resist the temptation to pour it directly from its container because it contains a lot of liquid. On the contrary, add it a little at a time with the help of a spoon, leaving the excess at the bottom of the first container.
Step 5. Cover the ricotta
Use any clean cloth or kitchen paper to cover the ricotta in the sieve. Do not use a plate placed over the edges of the bowl because the ricotta must be compressed, as will be explained later.
Step 6. Add a heavy object
The compression of the ricotta allows a good drainage of the whey and can be obtained with a heavy object placed on top of the clean cloth or kitchen paper that covers the cheese. You can use a large jar of food, a pebble bag, or some other obviously clean object.
If you don't find anything suitable, mash the cottage cheese with a spoon for a minute or two
Step 7. Depending on how you want to consume the ricotta, the “drainage” time varies
Instead of using the instructions of a single recipe each time, follow these tips, which will allow you to have ricotta with a different consistency according to your preferences and the use you need to make of it. Remember: the following are simple guidelines, you need to adapt them to the amount of ricotta you have available and the grain of the cheesecloth.
- If you plan to eat plain ricotta, wait for it to drain for 5 minutes to get a creamy, moist cheese or wait until it reaches the consistency you like best.
- If you have to add it to salty and moist dishes, you should wait about 20 minutes for small curd granules to form. This consistency is roughly the one needed for lasagna, ravioli filling or sauces. If you have to prepare cannoli, you have to wait 30 minutes or more, to prevent the pastry from becoming mushy.
- For most other preparations, it is best to let the liquid drain for 2 to 8 hours in the refrigerator. When ricotta is used in pastry and baked goods, it must be dry and grainy, otherwise it would ruin the consistency of the dessert.
Step 8. If the liquid runs out slowly, stir the cheese
Some batches of ricotta retain more moisture and this only depends on the way it was prepared. To speed up the process, you can mix and scrape the cheese from the edges of the sieve and cheesecloth to get the whey down.
Method 2 of 2: Drain the Ricotta Quickly
Step 1. Use this method when you plan to eat plain ricotta or when you are short on time
It takes 5 minutes, but be aware that you will not remove all the whey from the cheese. This is not the best technique for freshly prepared warm ricotta, but it is perfectly suited for commercial ones that are sold in their water and that drip abundantly, so as to improve their texture and flavor.
This is an acceptable method, although not perfect, in anticipation of adding ricotta to lasagna or other savory dishes that do not require a very dry cheese, as is the case with pastry products
Step 2. Spread two large pieces of cheesecloth or similar fabric over a bowl
Traditionally, ricotta is drained into a thin, but strong, cheesy gauze. Very fine mesh nylon bags or high quality men's handkerchiefs are also good. If you don't have anything on hand, use muslin, a pillowcase, or a sheet as long as it's fresh from the laundry.
Step 3. Spoon the ricotta into the fabric
This method is much more effective because if you transfer the cottage cheese directly by pouring it from the original container, you inevitably also add liquid.
Step 4. Wrap the cloth around the ricotta
Lift the four corners of the cloth and tie them together like a bundle. Alternatively, you can simply twist them together and hold them firmly.
Step 5. Gently mash the cheese
Squeeze it firmly but slowly, working from top to bottom to prevent the cheese from coming out from the top of the bundle. Keep squeezing and shaking everything to get rid of as much water as possible.
Step 6. Bring it to the table and eat it
Still moist ricotta, with a spreadable consistency, is rather difficult to incorporate into recipes, although some dishes such as cannelloni and lasagna go well with its flavor and creaminess. So you can serve ricotta plain or with a few small additions.
- Spread it on croutons or toast.
- Make it creamy and mix it with chopped tomatoes and basil, oregano, thyme or other herbs of your taste. It can make a great dip for croutons, crackers and chips.
- Season it with a drizzle of olive oil and a pinch of salt.
- Sprinkle it with honey or nuts and serve it as a dessert.
