Homemade Ricotta is made with just 3 ingredients…so why buy it in the store?
Ricotta makes the perfect topping for crusty sourdough or multigrain toast, garnished with earthy, citrusy thyme and drizzled with the sweet, floral local honey.
Don’t want to serve Ricotta as an app or snack? Make a fresh batch for a salad or pasta topper. Shall I mention a generous spoonful of ricotta makes a tomato-based pasta drool-worthy?
Makes: about 3/4 cup ricotta
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
2 cups whole milk
¼ teaspoon kosher salt
1 tablespoon distilled white vinegar
1 teaspoon fresh thyme, off the stem
1 teaspoon local honey
Place a double layer of paper towels or a cheese cloth in a sieve above a medium bowl. Set aside.
In a heavy bottomed sauce pan over medium heat, add whole milk and salt. Stir consistently – to prevent milk from burning to the bottom of the pan – until small bubbles form around the edges of the pot and milk begins to simmer.
Turn heat to low and add vinegar. Curds will separate and rise to the top within 30 seconds. Remove from heat as soon as curds form. The longer the curds cook, the coarser the ricotta will be. Immediately pour curd mixture into sieve to separate curds from liquid. Liquid will drain into bowl. Let sit until liquid drains completely from curds, about 10 minutes.
Scoop curds (ricotta) from sieve into small bowl. Garnish with fresh thyme and drizzle with local honey. Serve with toasted sourdough or wheat crackers. Serve alone (without thyme or honey) atop salad or pasta for a decadent finish.
The Steps with Video
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