I have a list of foods that once I try it scratch made, I will never buy the store bought version again & I can safely add ricotta cheese to that list. Never in my wildest dream did I ever think attemping to make cheese at home, but I was watching the Barefoot Contessa over the weekend and that episode she made herb ricotta bruschetta. It seemed pretty easy, only four ingredients: milk, cream, salt, vinegar. So why not? Let me tell you, it is SO much better than anything out of a plastic tub from a grocery store.
Now with all this fresh cheese, you need something to put it on right? I used some of it in a raspberry cheese danish filling, but that is not what this post is about. The rest of it was mixed with chopped scallions and flat-leaf parsley and spread on a rosemary and parmesan flatbread which I also made.
Simple dough. Simple cheese. This is a great snack or side for a main entree.
Ricotta Cheese
(adapted from Ina Garten)
- 1 qt (32 oz) whole milk [*you can also use 2% or skim milk to make a part-skim ricotta]
- 2 cups heavy cream
- 1 tsp salt
- 3 tbsp white wine vinegar
- various mix-ins [scallions, parsley, thyme, dill, chives, etc..]
Grilled Herbed Flatbread
(inspired by Giada de Laurentiis)
- 3 1/2 cups AP flour
- 1/2 tsp baking soda
- 2 tsp salt
- 3 tbsp fresh rosemary, chopped finely
- 1/3 cup parmesan cheese, grated finely
- 1 stick butter, room temp & cut into pieces
- 3/4 cup water
- 2 tbsp extra virgin olive oil
to make the cheese:
1. Bring the milk, cream & salt to a boil over medium heat. Once it boils, turn off the heat and add the vinegar and stir. Let sit for a minute in the pot, you should instantly see the curds and the whey separate.
2. Pour the mixture into a fine sieve[ strainer] that is double lined with cheese cloth. Make sure the sieve is sitting over a bowl to catch all of the whey. Let it sit at room temperature for 25-30 minutes to strain.
3. At this point, it can be eaten. If you want it thicker, let it strain more but refrigerate it.
4. Add in chopped herbs of your choice. Keeps in fridge for 4-5 days.
to make the flatbread:
1. in a stand mixer with paddle attachment, mix together the flour, salt, baking soda, rosemary, and parmesan till mixed well.
2. Add the butter and mix on low speed for about 2 minutes.
3. With the mixer running, add the water slowly just until the dough comes together.
4. Turn out onto floured board and knead for a few minutes.
5. Cut into 4 pieces, shape into discs, wrap in plastic and refrigerate at least 30 minutes.
6. Roll out the pieces on a floured board into 8-10 inch circles about 1/8 inch thick [I liked ovals, and cut them in half]
 |
| ready to be brushed with oil & grilled |
7. Brush with olive oil and grill for 4 minutes a side
Enjoy!
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