Get recipe: [ Ссылка ]

Once You’ve Tasted Freshly Made Ricotta, You Can’t Help But Be Hooked!

The first time I did was in Tuscany. The cheese was so fresh, it was still warm! I'll never forget the experience. How could something so simple be so delicious?

Ever since that first bite, I've been seeking out freshly made ricotta in gourmet stores or farmers' markets. It finally occurred to me that I'd be better off simply making my own. I could make the precious cheese whenever I needed it, and would never again have to go out of my way to find it.

The revelation for me was that making ricotta at home is almost as easy as boiling an egg! Today, making my own ricotta is as routine as brewing my morning tea.

Ricotta in Italian means "re-cooked." It's made by re-heating the whey left over from making another cheese. In Tuscany, the leftover whey they use is from sheep's milk pecorino. (Yes, that was my unforgettable first bite!)

So, while homemade ricotta is not a true ricotta, it certainly tastes just as good! Here milk instead of whey is heated up to near boiling point, then acid is added to precipitate the formation of curds. Once formed, the curds are drained through a cheesecloth... and voilà! Within a few minutes you've made your very own batch of fresh ricotta.

Here's the recipe I developed for this most simple of cheeses. I've tried it with different acids and with different milks. All yield a different-tasting but always stunning ricotta.

свернуть