| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 3 cups |
Ingredients
- Fresh Ricotta, recipe follows
- 1 1/2 cups mascarpone
- 1 cup heavy cream
- Nutmeg, as needed
- Salt
- Ciabatta, for serving
- Olive oil, for drizzling
- Chopped fresh parsley, for garnish
- 1 gallon whole milk
- 2 cups heavy cream
- 2 cups plain low-fat yogurt
- 2 tablespoons salt
Instructions
- Preheat a grill over medium heat.
- Using a food processor, mix the Fresh Ricotta, mascarpone and cream. Add nutmeg and salt, to taste. Mix until the mixture just comes together, being careful not to over-mix. The mixture should have a creamy ricotta texture, but not be overly smooth or creamy. Store in deli containers.
- Brush the ciabatta with olive oil and cook on the grill until it has char marks.
- To serve, place the ricotta cream into a bowl, drizzle with olive oil and garnish with the parsley. Serve with the ciabatta.
- Mix together the milk, cream, yogurt and salt in a rondeau or non-reactive pot and cook on medium-low heat. Stir occasionally to make sure the bottom doesn’t scorch. Allow the curd to form and rise to the top of the mixture.
- Line a perforated hotel pan with cheesecloth and place over a deep hotel pan.
- When the curds have developed, remove the pot from the heat and pour the mixture over the cheesecloth-lined hotel pan. Allow the ricotta to drain for about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 298 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 8 g |
| Cholesterol | 74 mg |
| Sodium | 546 mg |
Reviews
Amazing even with my shortcut! I wasn’t about to make my own ricotta when I had a tub in my fridge, I used a 15oz tub of ricotta, 8oz tub of marscapone, healthy pinch of nutmeg and 3/4 tsp salt, whipped for 3-5 minutes in my kitchen aid on high, topped with high quality EVOO parsley, a heavy shake of red pepper flake, and some flaky salt on top. Served with toasty baguette slices and it was a hit! Makes a solid 4 cups which is plenty plus some for a family gathering. You’ll run out of bread before you run out of this dip! When I make it next I may vary the topping and try lemon zest & garlic or a mix of herbs like rosemary and thyme!
This is amazing
This was a huge hit! I added spoonfuls to the top of a frittata the next morning! Will definitely make again!