ricotta with herbs

Have I lost my mind? I sure hope so, ’cause if losing one’s mind means discovering the last number on the keypad which unlocks the 3rd and final door to the cheese lab, then I’ve lost my mind big time! It’s like crawling over the bed of nails, which hovers over the hot coals, leading through the ring of fire, over the snapping alligators, bypassing dinner with the dragons, under the castle floor, straight up the side to the top of the cheese chamber. My point? With the knowledge that we now both have – sing it with me – we are never, ever, ever – buying ricotta, remember! Ever.

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And if you don’t believe me, take my ricotta cheese challenge – (assuming you have the milk, cream, vinegar & cheesecloth to make it). The challenge? Send someone to the store to buy some and you go in the kitchen and make some – you’ll be sitting in a chair by the window licking ricotta off a spoon wondering if the car’s broken down before your challenger finally squeals in the driveway. You’ll now see firsthand what Little Miss Muffet was eating while sitting on that tuffet before she freaked out! If she’d only gotten herself some cheesecloth – she would have gone down in history a little differently – like the babe who happened upon ricotta, as opposed to the scaredy cat who took off down the road! ‘Nuff said. Go make yourself some creamy, dreamy ricotta, make some crostini, and you’ve just made something to take anywhere – from your table to every table you’ll ever end up at – talk about a spread.

click here to jump down to the ricotta with herbs recipe

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1. Pour milk and cream into a stainless steel or an enamel-coated pot.

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2. Add salt.

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3. And heat to 180°F-190°F. If you don’t have a thermometer, heat until it starts to simmer but doesn’t boil.

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4. Take it off the heat.

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5. Measure the vinegar – if you don’t have white vinegar use lemon or lime juice. Red wine or balsamic vinegar is avoided simply because of the colour.

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6. Add the vinegar to the pot and wait for the magic – it won’t take long.

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7. Get the cheesecloth.

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8. Dampen it.

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9. Spread it in a colander over a large bowl or pot.

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10. And look what’s going on with the milk and vinegar – curds & whey.

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12. Pour it into the colander.

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13. The whey will drip through and the curds will remain giving birth to ricotta.

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14. The longer it sits, the thicker it gets.

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15. See? The ricotta is done. You can end it here and cover and refrigerate and use as you wish. I’m making herbed ricotta so let’s carry on.

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16. Parsley, scallions and garlic make up the herby players.

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17. Chop them crudely and put them in the food processor.

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18. Give it a whirl.

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19. Pile the ricotta on top.

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20. Whiz it some more.

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21. Add a little cream to smooth it out if need be.

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22. Taste and season with salt & pepper.

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23. Add a little olive oil for a smooth richness only olive oil can bring.

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24. Pile it into a bowl.

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25. Chop a little more parsley.

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26. Drizzle the top with olive oil.

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27. Sprinkle with the parsley and you’re good to go. Make a pile of crostini and get ready for the compliments.

2 Responses to ricotta with herbs
  1. Ballantyne
    December 21, 2011 | 10:17 am

    Looks delish!! Good job!

  2. Maureen @ Orgasmic Chef
    July 1, 2012 | 9:49 pm

    I’ve never made ricotta. I can’t get past feta. 🙂

    This looks SO good! I must go down to the kitchen now and make some.

    Thanks!

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