Bruschettas with Fresh Homemade Ricotta Cheese
Homemade Ricotta...
The first time I made it, I loved it.
Yes, as I was telling you before, I finally got the courage to make Ricotta from scratch. And since I learned the simplicity {yet delectable} of the process, I could not stop making it!
The thought of making Ricotta at home came months ago, after I browsed one of the issues of the Donna Hay magazine where I found a delightful looking ricotta recipe. I knew I had to try it.
And the more I thought about it the more I wanted to try my hand at it. So! I fell in love with this artisan version of ricotta cheese. Its flavor is incredibly richer and its texture even more beautiful ...quite different from the store bought version too.
Homemade...A labor of love.
Needless to say we've been spreading this creamy-soft ricotta on bruschettas caramelized fruit, pasta, tiramisu, over toasted bread with honey and fresh fruit and also over pizza as a cheese topping.
But I also dressed this ricotta with chopped fresh herbs from the little garden to add an aromatic and flavorful twist.
This spread had been perfect for those hungry lunch time hours, quick-light but satisfying. One of my favorite choice was bruschettas with ricotta and fresh cherry tomatoes that we enjoyed with a warmth bowl of soup.
I hope you are feeling inspired too, have a colorful weekend!
Simple Homemade Ricotta Recipe Adapted from the Donna Hay Mag.
Makes 1 Cup.
3 C. / 750 ml Milk (whole fat) 1 C. / 250 ml Pouring cream 1/4 tsp. Sea salt 2 Tbsp. Fresh Lemon juice Muslin
Preparation: Line a sieve with muslin and place over a large bowl. Heat the milk, cream and salt in a large saucepan over high heat and bring to the boil, stirring continuously. Add the lemon juice, reduce heat to low and cook for 2 minutes. Remove from heat and allow to stand for 5 minutes. Pour the milk mixture into the prepared sieve and set aside at room temperature for 1 hour to strain. Discard the *whey and place the ricotta in an airtight container in the fridge until required.
*whey is the liquid that remains after the milk solids have been strained.
