Birthdays & Fresh Ricotta Cheeseby fig + fauna farm on 08/13/12
August is the month of good heavy rains that I more than love falling asleep to. It's the warmest weather of the year - my kind of ode to salty skin and sun dresses. I also share a birthday with my daughter on this special summery month. For our occasions, we decorated the house with chicken feather garland draped in the windows and a bowl of stone fruits that quickly dissappeared. Between cakes, tacos and tarts, we made fresh ricotta. It's a home made item that is so simple and rewarding, that I begin to wonder why I've ever purchased it pre-made. Have you made it? It's so easy, I promise...
Will you try it and tell me how deliciously easy it is? Here's my current favorite ricotta recipe idea list...
David Lebovitz makes an Herbed Ricotta Tart
Ricotta Gnocchi on La Tartine Gourmande
Bon Appetite talking about Lemon Ricotta Pancakes
Mitchell Beazly's Herbed Ricotta Dip
HOME MADE RICOTTA
Makes 2 cups
You will need:
- 1/2 gallon whole milk ( I use goats milk)
- 1 cup cream
- 1/2 tsp sea salt
- 3 tablespoons lemon juice or vinegar
Line a colander with a clean cheesecloth.
In a large pot, combine milk, cream and sea salt over medium heat. Stir occasionally to prevent milk from scorching on the bottom of the pot. When the milk reaches a boil, turn the heat to simmer and gradually stir in the lemon juice or vinegar. Stir continuously while the curds separate - for about two minutes. Remove from heat and strain in the cheesecloth lined colander. The yellow strained liquid is the whey and can be refrigerated for later cooking or baking.
Bring together the side of the cheesecloth and tie around the long handle of a wooden spoon. Allow the cheesecloth sack drip until liquid is gone - about an hour. Remove from cheesecloth and use within two days. Refrigerate if you do not plan to use it right away.