We had the honor of participating in the Brooklyn Children’s Museum Gala last Tuesday, May 8th alongside other Brooklyn based food vendors and Children’s Museum friends and supporters. At the gala we put on ricotta cooking demo which turned out to be a huge hit! Those that stopped by our table were surprised at how tasty and easy it was to cook up a batch. We placed a dollop of ricotta on top of our raw garlic crostini and garnished them with fresh basil. Many folks that tried our cheese made sure not to talk while chewing so that they could experience the sheer joy of tasting the ricotta.
Here’s how you can be your very own rockstar-ricotta cheese maker:
- 4 cups of milk
- 1 cup of cream
- Juice of 4 lemons
- 1 tablespoon + a pinch of salt
Place whole milk, cream, and 1 tablespoon of salt in a pot, and bring to a boil. Once boiling, remove the mixture from the heat and add lemon juice. Leave this mixture to stand for about 20 minutes, then pour the liquid over a sieve lined with cheesecloth. Allow the mixture to drain for about 1 hour, then place in a bowl or jar. Add a pinch of salt and enjoy in your favorite pastas, topped on homemade pizza, spread on crostini, mixed into pancakes, drizzled with honey or just eat it with a spoon!
Since ricotta is made fresh, it should be eaten right away. However, if you end up with too much ricotta you can also place it in a container in your fridge. This fresh cheese takes on a whole new flavor when baked in the oven for a few minutes. Once baked, add a drizzle of olive oil and rosemary, then spread it on toast. Buon appetito!
Photo courtesy of amberdegrace