Making fresh ricotta at home is ridiculously easy. 3 ingredients and a little bit of time is all you need. What you'll get is a light and delicate ricotta, free of stabilizers or the additives you'd find in commercial brands. It's delicious added to pasta, or in a variety of recipes. Today I'm spreading it on a simple crostini topped with fresh basil and roasted cherry tomatoes. Yum.
Cherry tomatoes are super sweet in the summer. Roasting them in a slow oven with a splash of olive oil and salt only intensifies their flavor. Mix yellow and red for a pretty presentation.
Often times recipes for homemade ricotta call for only whole milk and lemon juice. This one is a bit different. Buttermilk replaces the lemon juice resulting in a softer curd. A bit of cream adds a wonderful richness.
Recipe
Homemade Ricotta:
Equipment:
- 4 quart pot
- Sieve
- Cheesecloth
- Large Bowl
- Ladle
Ingredients:
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cup buttermilk
Combine the ingredients and 1/2 teaspoon salt in a 4 quart pot over medium heat. Bring to a gentle boil. Watch for the curds to separate from the whey. They will look like little white specks at first, then cook for an additional 1-2 minutes until larger curds begin to form. Remove from heat and set aside for 30 minutes, allowing the curds to further develop.
Meanwhile line a sieve or mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot. Spoon the curds a little at a time into the cheesecloth lined strainer. Do not pour all at once. You want the curds to remain fluffy. Pull the sides of the cheesecloth up and over the ricotta to cover it and keep it from drying out. Let it sit and drain for 15-30 minutes. Store in a covered container for a few days.
Makes about 2 cups
Roasted Tomato Crostini with Fresh Ricotta
- 4 cups mixed cherry tomatoes
- 1/4 cup extra virgin olive oil
- 4 thick slices of country bread
- 1 clove garlic
- 1/4 cup fresh ricota
- salt and pepper
- 8 basil leaves
Preheat the oven to 250. Toss the cherry tomatoes with olive oil and salt. Spread out on a baking sheet and roast for about 2 hours. Reduce the heat to 200F and continue roasting another hour until the tomatoes are shriveled. Remove from the oven and set aside to cool completely. You can make this a day ahead if you wish.
Preheat the broiler. Brush one side of the bread slices with olive oil. Toast until golden and crisp. Rub with the garlic.
Season the ricotta with salt and pepper to taste. Spread generously on the toasted bread. Top with a few basil leaves and then the cherry tomatoes. Season with salt and serve.
Serves 4
Recipe from Franny's
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