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Creamy ricotta. (Photo, Angus Fergusson.)
Enjoy this fresh Italian cheese in easy weeknight dinners or a light dessert - or just spread it on toast.
2 L 3.25% milk, at room temperature
1/4 cup lemon juice
1/2 tsp kosher salt
2 tbsp 35% cream
Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over an 8-cup measuring cup.
Pour milk into a large, very wide saucepan and heat over high. Stir often until milk becomes steamy and frothy around the edges or reads 185F on a thermometer, about 8 min. Turn off heat.
Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 min. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 min. Discard liquid.
Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated, up to 1 week.
Low-fat ricotta: Omit cream. Ricotta will be less smooth. Use in any recipe.
Olive oil ricotta: Stir in 1 tbsp extra-virgin olive oil along with cream.
Herbed ricotta: Stir in 1 tbsp finely chopped parsley, chives or thyme along with cream.
Lemon ricotta: Stir in 1 tbsp lemon zest along with cream.
Roasted-tomato crostini: Slice 1 pint grape tomatoes in half, toss with olive oil, chopped thyme, salt and pepper and roast on a baking sheet at 425F for 15 min. Spread Creamy Ricotta generously on toasted baguette slices and top with tomatoes. Drizzle with balsamic vinegar.
Ricotta dumplings: Whisk 2 eggs with 1 cup Olive Oil Ricotta, 1/2 tsp salt and 1/8 tsp each nutmeg and pepper. Stir in 3/4 cup all-purpose flour. Drop 1-tbsp balls into simmering salted water. Simmer until they float to the surface, 2 to 3 min. Drain and serve with any simple tomato sauce. Garnish with parmesan.
Creamy olive & herb pasta: Toss cooked bow tie pasta with Herbed Ricotta , chopped sun-dried tomatoes, chopped kalamata olives and cream in a frying pan until warmed. Season with pepper.
Honey-berry tartlets: Sweeten lemon ricotta with a little honey, then spoon into baked tart shells. Top with fresh berries and drizzle with more honey.
Kosher salt is best, as the iodine in table salt can make ricotta taste bitter.
Calories 132, Protein 8g, Carbohydrates 1g, Fat 11g, Sodium 112mg.