Ricotta
It’s always a delight to teach friends and family the simple recipes.
Scratch pasta and pizza dough come together in a snap. They’re the most fun when made as a family or with a small group.
Another surprisingly quick recipe for everyday usage I’ve been sharing with pals lately is ricotta cheese. Ina Garten’s Make It Ahead cookbook introduced me to this wonderful gift and I continue to pass it along with great pleasure.
Yes, you can make cheese at home!
Chance are, you probably have everything on hand to whip this rich, spreadable cheese together this afternoon.
The following is a double batch ricotta recipe good to incoportate in a tart or lasagna. Easily spread on toast with thin drizzles of honey. Crumble it on top of a crunchy, nutty kale salad. By all means, sprinkle on copious hand fulls of herbs and dip in with salty crackers.
Personally, I’m not above savoring a few decadent mouthfuls for quality control. Nothing added. Just for good health. If you’re the cook, I highly reccomend a large warm spoonful as it strains.
Yield: 4-5 cups of ricotta
Prep Time: 5 minutes
Total Time: 30 minutes +
Tools:
Large bowl
Dutch pot
Colander
Cheese cloth
Measuring cups
Wooden spoon
Ingredients:
4C whole milk
2C heavy cream
1 Tbsp kosher salt
1/4 C white vinegar
Method:
Double line a strainer or colander with cheesecloth.
Wet the cheesecloth lined strainer under the facet in order that the cloth stick to the strainer. It will help keep everything in place when straining in later steps.
Set the strainer into a large enough bowl the strainer sits deep inside the bowl or you’ll have a nice mess.
Add milk, cream and salt to large dutch pot over medium heat
Gently stir occasionally with wooden spoon
Bring contents to a rolling boil. I like to let the milk foam nearly to the rim before moving it off the heat.
Add vinegar and stir
Let the pot sit for about 5-10 minutes to allow the curds to separate from the whey
Carefully strain the mixer through your prepared cheesecloth
Let it sit a minimum of 30 minutes but don’t be surprised to see spoon tracks through it if your husband and children are home
Finish as you wish. Cheese can be stored in a resealable container or go ahead and turn it out of the cloth onto a platter once fully strained. The options are endless.
Note: The quality of creams truly make a difference in flavor.