Feed Me Spoonfuls of Ricotta

Cheese, much like bread, is such a magnificent food. It’s a few simple ingredients, an expert hand, and out comes a beautiful product that can take shape in a number of different ways. My bread skills are pretty tight but my cheese making skills are serious low.

I’ve been looking at different cheese making classes and reading every cheesey book I can get my hands on, but I want to start making cheese now!

Easiest way to start? Ricotta. I found a few recipes and combine them to create this recipe:

Ricotta

Rachel Ellrich Miller

Ingredients:

2 qts. whole milk (organic, NOT ultra-pasteurized)
1 1/2 cups greek yogurt, plain
1/4 cup heavy cream (plus 2 Tablespoons set aside to stir in after)
1 Tablespoon white vinegar, distilled
1 1/2 teaspoon fine sea salt

Directions:

Combine all ingredients in a large pot. Over medium heat, bring the mixture to a boil, gently (this should take about 10 minutes), and stirring often, to prevent scorching.

Once it comes up to a boil, allow to boil for one to two minutes. You will see the curds clumping together and floating on the surface.

Drain through a sieve lined with cheesecloth or a fine sieve.

After drained (about 15 minutes), place in a container and mix in 2 Tablespoons of heavy cream.

Once you eat spoonfuls of fluffy, warm ricotta, with flakes of sea salt and a crack of pepper, you will never go back to that pre-packaged garbage they sell at the grocery store. I’ve been finding every excuse to put ricotta on anything.

Let’s see, so far, I have eaten it warm with a splash of olive oil. Chilled with macerated blueberries and strawberries. On bruschetta. And my favorite, on some homemade pizza for dinner. So many options!

If you’ll excuse me, I think I need some ricotta on a toasted piece of zucchini bread with a drizzle of honey. Happy Cheesing!