So with barely an appetite amongst us last weekend I decided to make an appetizer for dinner that wouldn't require much time at the stove or bbq. I made ricotta cheese from scratch. Who knew it was so easy to make cheese at home in no time at all? You will never buy store bought again once you have made this. Imagine it in your favourite lasagna....oh my. I added chopped herbs and a bit of green onion to it and spread it on toasted baguette slices. Divine. My husband suggested sliced cherry tomatoes or roasted red peppers on it. Next time. Oh yes. There will be a next time. It was too good not to make again....and again...and try different toppers. The variations are endless! Promise me Dear Reader you will try this!
Homemade Herbed Ricotta
Adapted from Barefoot Contessa How Easy Is That? by Ina Garten
4 cups whole milk
2 cups heavy cream ( I used 35% whipping cream)
1 tsp salt
3 tbsp white wine vinegar
2 tbsp fresh dill
1 tbsp fresh chives
2 green onions, sliced
salt and pepper to taste
Pour the milk and cream into pot and add the salt. Stir mixture and bring to boil over medium heat. You will see it start to thicken and coat the sides of the pot a bit. Once full boil has been reached, turn off the heat and stir in the white wine vinegar. Let stand for a minute or two while it curdles. You will see the texture change and separate into thick lumpy parts and milky whey.