Join me at The Novice Gardener’s 28th party for a very easy and delicious recipe for homemade ricotta served with grilled nectarine and little “toasts.”
Have you ever had the pleasure of making your own ricotta? It tastes so much lighter, cleaner and sweeter than store bought ricotta. Last fall I took a class at the Institute of Domestic Technology in Altadena, CA where we made our own ricotta, bread, mustard and marmalade. It was an all day affair spent at the historic Zane Grey Estate that now belongs to Mariposa Creamery, as well as the Institute. I highly recommend checking out their website if you live in Southern California or if you are planning a visit. They offer everything from classes in home coffee roasting (in a jiffy popcorn stove top contraption), to bacon-bourbon making, bacon curing, and even NON-dairy milk and “cheese” making. I even took a class last winter in “Extreme DIY Homecare” where I learned to make toothpaste, furniture polish, facial scrub and deodorant! Fascinating. An interesting bunch of instructors, too.
Fresh ricotta is so versatile, you may use it tossed with pasta, stuffed into ravioli, added into salads and my favorite, baked into breads! For our weekly party at Angie’s, I’m bringing homemade ricotta in the form of a crostini with stonefruit that is quite easy to make and delicious.
For the Ricotta:
Makes 2 cups
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons freshly squeezed lemon juice
For the Crostini: