Herbed Ricotta Bruschettas (with Homemade Ricotta)

Have you ever made your own cheese?  If not, it's something you have to try (and once you do, you'll be hooked).  It's easy, I promise, and loads of fun, not to mention incredibly satisfying knowing that you're eating cheese that you made.

It's funny because I once said to a close friend of mine, and not all that long ago, that I didn't think I would ever bother making my own cheese.  A lot of fellow food bloggers have posted about making their own cheese, and it just wasn't anything that necessarily appealed to me.  But then last year I bought Ina Garten's How Easy Is That cookbook, and lo and behold there was a recipe for homemade ricotta.  It looked so easy and foolproof that I kept thinking, hmmmmmm...........  I finally decided to try my hand at making ricotta last weekend and I was blown away by not only how easy it is, but how GOOD it is. 

Honestly, I'm not sure if I'd ever bother buying ricotta again, it's that good.  All you need is whole milk, heavy cream (35%), kosher salt, and white wine vinegar.  You bring the milk, cream, and salt to a rolling boil, turn off the heat, stir in the vinegar and let sit for at least a minute (I let mine sit for 10 minutes).  Then pour the mixture into a cheesecloth-lined sieve and let drain.  The recipe says to let drain for 20 to 25 minutes, but I let mine drain for about an hour (if not a little longer) as I wanted a thicker ricotta.  I then put the cheese into a bowl and put it into the fridge for a few hours and it thickened up even more and was the perfect consistency.  Also, note that the cheese was quite yellow when I put it in the fridge and ended up nice and white after chilling for a few hours.  Don't ask me why, I'm sure there's some scientific reason behind that, but I have no clue.  All I know is it looked much more appetizing and attractive after being refrigerated for a bit.

This homemade ricotta was soooo creamy and delicious.  Really delicious.  Eat by the spoonful delicious.  I mixed in some fresh herbs and served it over homemade mock sourdough bread (recipe coming soon) which had been brushed with olive oil and grilled.  Wow!

This makes a fantastic appetizer or serve with a salad and glass (or two) of wine and you have a lovely lunch or light supper.

My first attempt at making cheese was a resounding success and next on my list is cream cheese and cottage cheese.  Stay tuned and...

Enjoy!

Herbed Ricotta Bruschettas (with Homemade Ricotta)
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2 cups ricotta, store-bought or homemade (recipe follows)

3 tablespoons minced scallions, white and green parts (2 scallions)

2 tablespoons minced fresh dill

1 tablespoon minced fresh chives

Kosher salt and freshly ground black pepper

1 round sourdough bread

Good olive oil

1 whole garlic clove, cut in half

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat (I used my grill pan on the stove).

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt (taste first to see how much is needed - I didn't need a whole teaspoon), and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.

When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta.

Homemade Ricotta

4 cups whole milk

2 cups heavy cream

1 teaspoon kosher salt

3 tablespoons good white wine vinegar

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. 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 (I let mine sit for 10 minutes). 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 (I let mine sit for about an hour). 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. (Note that your ricotta will thicken up and turn whiter in the fridge so do not judge its final texture by what you have in your cheesecloth).

Makes approximately 2 cups.

Source for both recipes:  Ina Garten's How Easy Is That?

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