Fresh Ricotta Cheese
Hello dear readers! I’m back! Have you missed me? I have missed all of you! I have been like deathly ill and let me just tell you that when I’m sick my husband gets bossy. He tells what I can and cannot do and what I can and cannot eat. It sound sweet and for the most part it totally is because he’s taking such good care of me. But, there was a moment or two where I wanted to punch him. Kidding honey… well, sort of
Alright, my latest obsession is fresh ricotta cheese. I can’t seem to get enough! I had NO idea it was so easy to make or I would have never bought it from the grocery store! Below is the recipe for my favorite way to serve it.
Other ways to use it: lasagna, stir into hot pasta and cover with your favorite red sauce, spread on a toasted baguette and cover with prosciutto. Whichever way you go, you can’t miss.
Fresh Ricotta Cheese
Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Ingredients in the Ricotta Cheese:
Yield - 2 cups
2 quarts whole milk
1 cup of heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Ingredients in the Appetizer:
1 baguette, sliced thinly
1 tablespoon honey,
1 tablespoon white truffle oil
Fresh cracked pepper
First thing you need to do is put whatever strainer you have down in your sink and line it with cheese cloth. If you don't have cheese cloth you can use a coffee filter or really thin tea towel.
Next you need to juice your lemon - odds are you only need one medium lemon to get all the juice you need for this recipe.
In the largest saucepan you have pour in your milk, heavy cream and your salt. Bring the mixture to a roaring boil, stirring occasionally with a heat proof spatula to make sure that it doesn't scald.
When you've reached a boil, turn off the heat. Add the lemon juice and the mixture will instantly curdle. Stir to combine.
Immediately after stirring together, pour the mixture through the cheese cloth.
The next decision is up to you - you can let it drain for anywhere between 30 minutes and 2 hours - it all depends on how wet or dry you want the curd to be. The idea of dry cheese of any kind doesn't appeal to me, so combine that with my lack of patients and you get a drain time of 45 minutes.
While the cheese is draining, slice your baguette into 1/2 inch slices. Brush with olive oil in each side and fry in a pan until golden brown on both sides.
Serve 1 cup of ricotta cheese, cover in the honey and truffle oil and top with fresh cracked pepper.
Other ways to use it: lasagna, stir into hot pasta and cover with your favorite red sauce, spread on a toasted baguette and cover with prosciutto. Whichever way you go, you can't miss.