Friday, April 25, 2014
homemade ricotta cheese
Bon Appetit, the recipe inspired by the house made cheese served at Rich Table in San Francisco. Here is the simple recipe--give it a try, and add your own touch--I could see it mixed with fresh herbs, dill, nuts, chives or even drizzled with honey. Toss with pasta and olive oil, put it in desserts--the possibilities are endless. Enjoy!
2 cups whole milk
1 cup heavy cream
1/2 tsp (or more to taste) kosher salt
2 tablespoons fresh lemon juice or distilled white vinegar
In a heavy pot, bring the milk, cream and salt just to a boil. Remove from the heat and stir in the lemon juice or vinegar. Stir gently till mixture starts to curdle. Let stand for 5 minutes.
Pour mixture over 2 layers of cheesecloth set in a fine mesh sieve placed over a medium bowl . Refrigerate for 20 minutes till spreadable or several hours for a firmer cheese. Cover and chill cheese for up to 3 days.
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