One of my oh-so-creative and foodie friends popped by yesterday and together we whipped up some homemade ricotta. Yes, we actually did. That's just how we roll.
Actually, it was all her idea and what an idea it was! So delicious I could have eaten an entire baguette by myself and the whole dish of cheese, too!
The recipe was so simple that I think it just might be something I whip up on a Sunday morning and use to stuff some crepes with lemon and honey. I'm drooling right now if you must know.
Here it is:
4 cups whole milk
1 cup heavy cream
1 1/2 teaspoons kosher salt
2 Tablespoons fresh lemon juice
Combine these ingredients in a pot and bring to a boil. DO NOT STIR.
When it's boiling, remove from heat and let it sit for 15 minutes. You'll see that there will be curds and whey. If for some reason it's not properly separating, add an extra tablespoon of lemon juice, gently stir and let it sit 5 extra minutes.
After the 15 minutes, strain it through a cheese cloth lined sieve or colander. The longer you let it set the firmer (and more flavorful) the cheese will be. We let ours drain for about 30 minutes, I think.
|Baguette toasted with olive oil, topped with ricotta, tomatoes from the garden, cucumbers and coarse sea salt.|
|Toasted baguette with olive oil, topped with ricotta, yellow baby pear tomatoes from the garden|
Fresh snipped basil and coarse sea salt
|My personal favorite:|
Whole grain baguette brushed with olive oil, topped with ricotta, fresh snipped tarragon
Drizzled with local honey and sprinkled with sea salt.
I could eat this all day long and not get tired of it