Who knew it was so easy to make ricotta? I mix it with scallions and fresh herbs like dill and chives—and spread it on toast to serve with a green salad. Homemade ricotta is also good in manicotti for dinner or sweetened with sugar and cocoa powder for a simple Italian dessert.
| Level: | Easy |
| Yield: | 6 servings |
| Level: | Easy |
| Yield: | 6 servings |
Ingredients
- 2 cups ricotta, store-bought or homemade, recipe follows
- 3 tablespoons minced scallions, white and green parts (2 scallions)
- 2 tablespoons minced fresh dill plus extra sprigs for garnish
- 1 tablespoon minced fresh chives
- Kosher salt and freshly ground black pepper
- 1 baguette, sliced on the diagonal into 1/2-inch slices
- Good olive oil
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
Instructions
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- Preheat the oven to 375 degrees F.
- Brush the bread lightly on one side with olive oil, arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
- Spread the toasts with the herbed ricotta and garnish with a sprig of dill.
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 546 |
| Total Fat | 39 g |
| Saturated Fat | 22 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 13 g |
| Cholesterol | 106 mg |
| Sodium | 717 mg |
| Serving Size | 1 of 6 servings |
| Calories | 546 |
| Total Fat | 39 g |
| Saturated Fat | 22 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 13 g |
| Cholesterol | 106 mg |
| Sodium | 717 mg |
Reviews
I have been making this for several years. I sometimes sub in other herbs (i.e. Tarragon for the chives). I usually serve with toasted bread and chopped Heirloom tomatoes with olive oil and basil. Delish!
Fantastic recipe. Used best quality artisan milk and cream and the result was incredible ricotta. Will make this often. Using it on toasts with herbs was very delicious.