Sweet Ricotta with Strawberries6:30 AM
Several weeks ago I found a recipe for sweet ricotta cheese with strawberries. The recipe that I had seen had citric acid in it and I have not been able to find any. So I did what I always do, I combined recipes and made my own.
Who knew it was so ridiculously easy to make ricotta cheese? Not me that is for sure. I've never had the need or the want to make it. And the only thing I knew that you could use ricotta for was lasagna and quite frankly we buy frozen lasagna because of the convenience.
|milk and cream heating|
|whey and ricotta|
8 cups whole milk
1 1/2 cups heavy cream
pinch of salt
1/4 cup lemon juice
Mix milk, cream and salt in saucepan. Heat over medium heat to 195 degree, stirring frequently to prevent burning/scorching. When the mixture has reached 195 degrees add lemon juice and stir until just combined. Remove from heat and let set for 5 minutes. In the meantime line a fine mesh strainer with a triple layer of cheese cloth and place over a large bowl. Pour the mixture from the saucepan into the cheese cloth lined strainer (careful not to splash on yourself!). Let set for 20 minutes or so to completely drain the whey from the curds. If you want a drier ricotta, tie the ends of the cheese cloth together and hang over the bowl (like from a cabinet knob). You can save the whey or discard it. I saved some of it. That's it! Easy Peasy.
|sweet ricotta with strawberries|
The strawberry part and my measurements (which you can change to your taste)
hull and quarter strawberries about 2 cups
sprinkle with sugar (approx) 4 T
top with balsamic vinegar (approx) 2 T
sprinkle with salt and pepper
Mix and let set for 15 minutes. Spoon strawberries and some syrup into a bowl. Top with sweet ricotta. Enjoy.
Shared: Independence Days Challenge