Fresh ricotta cheese – How do you like it?
There’s nothing wrong with being cheesy! Be your own fresh cheese ‘monger. Fresh cheeses don’t require aging and ricotta cheese is a great way to dabble in the fromage world. With the basic recipe below, you can choose to experiment with making sweet or savory ricotta. There are similar recipes that make the ricotta richer in texture but this will get you started.
Herbed Fresh Ricotta Cheese - Great on my Everything Bagel
Yield: 1/2 lb. Fresh Ricotta Cheese Time Commitment: 30 minutes
Ingredients:1/2 gallon whole milk 1/3 cup acid – fresh lemon juice or vinegar (apple cider gives a tasty tang)
Tools:Saucepan large enough to hold 1/2 gallon of milk Thermometer Colander Cheesecloth or linen cloth Large pot to use to catch liquid (whey) when draining
Heat milk and acid over medium high heat. Heat to 185° F. Stir consistently to avoid burning the milk. Once milk has reached proper temperature turn off heat and let sit for 10 minutes. Put cloth on the colander and the colander over the large pot to catch liquid. Pour curds and whey into the cloth-covered colander very slowly. Let drain for 10 – 15 minutes.
This is the time to determine sweet or savory. Add dried berries or fruit and drizzle with honey or add a 1/2 teaspoon of salt and a combination of herbs. Eat warm or chill first. Ricotta cheese is a perfect foundation for whatever your palate craves.
Enjoy your home made, wonderfully fresh batch of ricotta cheese. Get creative. Welcome to the world of cheese making. What did you add to your creation?
Have questions? Ask below and share your recommendations.