Homemade Ricotta Cheese

Ricotta, as exotic as it may sound, it is as easy as making cottage cheese. The quantity that you get is much more due to the rich milk content.

It is an intelligent substitute in dips, spreads and even to grill for a snack.

Ingredients:

2lt full cream milk
1 cup cream (I used Amul cream)
Lemon juice

Method:

  • Boil milk and cream on a medium flame and stir in between.
  • We want the mix to thicken a bit, it took me about 20 min to reach the state I liked.
  • Add lemon juice, little at a time and the milk cream mix shall start to curdle.
  • Strain on a cheesecloth and let water drain.
  • Store in a box with water. This will prevent the cheese from going hard.

ricotta

Cheers,

Pallavi

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Corn and Cheese Fritters

Potatoes: 2 medium- Boiled and mashed
Onion: 1 small- Finely chopped
Peas: about a small fistful
Bread [for binding]
Samolina: two teaspoons
Corriander: Finely chopped
Salt
Black Pepper/Red Chilli
Green Chilli: Finely chopped [Adjust according to taste and people you are serving to]

For Filling-
1/3 Cup…….Processed cheese
1/4 Cup…….Corn Kernels
1 Tbsp………Chilli flakes
1 Tbsp……….Oregano [fresh or dried]

Mix the Potatoes, Peas and Onions. Add the dry spices, samonlia and green chilli.
Soak the bread [about 2 slices] in some water and squeeze the water out as much as you can. Put this bread in the potato mixture and mix well again.

Heat oil in a wok and put a little bit of the mixture in it when hot. If it does not stick together, add more bread to the mixture.

For filling:
Grate the cheese, add the corn, flakes and oregano.

Make small balls of the potato mixture, make a gap in it and fill the mixture. Close it well and fry until golden brown.

Serve hot with Ketchup/Curd dip/Green chutney/Thousand Island dressing.

Submitting this at Easy to make snacks under 30 min.

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