Mild, fresh and dreamy creamy.
Homemade ricotta is impressively gourmet yet a breeze to make. Who knew? You will after reading this post!
Ricotta cheese is traditionally produced by Italian cheese makers using whey leftover from the production of other cheeses. Since most of us are not Italian cheese makers, we’ll start our ricotta with milk.
Ricotta cheese can be made with cow, goat, sheep or water buffalo milk. Cow’s milk is most readily available here in the States so that’s what we’ll use for this recipe. Should you come across any of the aforementioned varieties of milk, I encourage you to experiment.
5 Reasons to Make and Love Ricotta Cheese
- Ricotta cheese has a delightfully creamy, rich, lightly sweet flavor. It’s texture is fluffy with a velvety mouth feel. Yum, yummy, yummers!
- Making ricotta only requires five simple ingredients and a few pieces of equipment you probably already have on hand.
- The process of making ricotta is easy and relatively quick (for cheese making). The majority of the time it takes to make ricotta is resting time.
- Ricotta cheese is extremely versatile and luxurious. There are countless ways to enjoy it or incorporate it into other recipes.
- The leftover whey from production is also extremely versatile and healthful.
Resources On Ways to Use Whey
My Two Favorite Recipes For Enjoying Copious Amounts of Ricotta Cheese
- Cut a baguette or artisanal country bread of your choice into crostini (individual pieces). Lightly toast crostini in a 425 degree oven. Remove crostini from the oven and while they are still warm, rub each piece lightly with a peeled clove of garlic. Top each piece with a generous portion of room temperature ricotta, a drizzle of extra virgin olive oil, flaked sea salt and freshly cracked pink peppercorns.
- Cut a baguette or artisanal country bread of your choice into crostini (individual pieces). Lightly toast crostini in a 425 degree oven. Remove the crostini from the oven and allow to cool slightly. Top each crostini with a generous amount of room temperature ricotta cheese, chopped toasted nuts (walnuts, hazelnuts or pine nuts) and a few fresh thyme leaves. Drizzle with honey and sprinkle with flaked sea salt.
Additional Ideas on Using Ricotta Cheese
- Stuffed Shells
- Various crostini
- As a dip with fresh herbs
- Ricotta stuffed fresh figs
- Along side seasonal fruit with honey
- Use your imagination and the possibilities are endless.
What are you waiting for? Jump in and make a batch of ricotta cheese. In no time, you’ll be wowing friends and family with your very own gourmet, homemade ricotta cheese.Print