Description
Use in recipes as desired. Treat yourself to a preview when the ricotta is still warm (after draining) by spooning a little out and adding a sprinkle of cinnamon, a drizzle of honey, and a few toasted pine nuts on top.
Ingredients
Scale
Instructions
- Add all ingredients to saucepan and heat on medium on stovetop, stirring to prevent the milk from burning.
- In about 5 minutes, the mixture will steam and then curd. Turn heat down when curds begin to develop and stir for 2 minutes.
- Remove and pour mixture into fine sieve, cheesecloth, or a good sized and clean flour sack towel.
- Let drain over sink until desired consistency. (Note: the curding appears subtly, but trust your eye as you notice it’s appearance change).
Notes
Bonus Recipe: Baked Ricotta
Here’s another incredibly simple way to enjoy the incredibly simple, delicious flavor of homemade ricotta cheese.
Ingredients
- 4 Cups ricotta cheese
- 1 handful of your favorite savory herbs (we like marjoram, rosemary, thyme and oregano)
- Splash of olive oil
Directions
- Oil glass ramekin or pie plate and preheat oven to 375F.
- Mix drained ricotta with herb of choice and spoon into ramekins.
- Bake until the top develops a nice golden color.
- Remove from oven, cool just enough to handle and invert onto plate.
- Slice into wedges, drizzle with olive oil and serve as an appetizer or as part of a meal spread.
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