Ricotta

Ricotta is not a cheese that I particularly like. The kind you buy in the grocery store here is expensive, grainy, and it tastes like saw dust. I only buy it when a recipe absolutely calls for it. This week I stumbled across a recipe in the Costco magazine for making your own ricotta. I played around with the recipe and made a few changes. I think it turned out great. It has a subtle, creamy flavor and is even better when you add your own herbs (chives, dill, garlic, etc.) and use it as a spread. 

ricotta1



I managed to make a small batch between gardening and chores today. It only takes a half hour of your time and the result is like nothing you've ever tasted before. Here it is.

  • 4 cups whole milk (I used 2% milk)
  • 2 cups heavy cream
  • 1 teaspoon salt (use a good quality fleur du sel or a Mediterranean salt)
  • 3 tablespoons white balsamic vinegar
  1. Put the milk, cream, and salt in a stainless steel pot (or an enameled pot) and bring to a boil over medium heat.
  2. Remove pan from the heat and stir in the vinegar.
  3. Let the mixture stand for a minute.
  4. Pour the mixture into a cheesecloth-lined sieve that's been placed over a bowl. I prefer to use a fine mesh bag that is typically used for straining jelly. It's the perfect size and you can tie the top closed.
  5. Let the mixture drain for about a half hour until you achieve the desired thickness.
  6. Taste it. Am I right? Add your favorite herbs and use it as a spread or use it in a recipe.


email:  ll.katmarian@gmail.com   © Linda Katmarian 2011-2015