Homemade Herbed Ricotta Cheese

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There’s not much that can beat the flavor of creamy ricotta cheese slathered over a slice of fresh baguette – except maybe the flavor of homemade ricotta slathered over a slice of fresh baguette. Make your own cheese? That sounds way too hard. But that’s the wonderful thing about ricotta. It is the easiest cheese to make, and doesn’t take forever. Once you’ve whipped up a batch, you can use it for just about anything. For today, I like the idea of serving it on fresh French or Italian bread as an hors d’oeuvre for guests. Sprinkle it with balsamic, figs, and walnuts for an extra tempting snack ;)

To make about 2 cups, you’ll need:

  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 3 tablespoons good white wine vinegar
  • 3 tablespoons minced scallions, white and green parts (2 scallions)
  • 2 tablespoons minced fresh dill
  • 1 tablespoon minced fresh chives
  • Kosher salt and freshly ground black pepper

Instructions:

1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. Then, pour the milk and cream into a pot to boil. Stir occasionally as it heats up, adding in salt as you go. Once it has reached a boil, turn off the flame and stir in the vinegar.

2. Allow the mixture to stand and curdle for about 1 min. Then, pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl for 20 to 25 minutes. You may have to occasionally pour out the liquid that collects in the bowl.

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3. When cheese is almost finished straining, chop up all of your fresh herb ingredients. Transfer strained cheese to a new bowl, and stir in.

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Refrigerate or eat immediately.

Enjoy!

All images via Smitten Kitchen

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Comments

Castle Fashion -July 17, 2011, 12:48PM

Oh. My. God. Those look so delicious. I’m not at home otherwise I’d run and try this right now. Haha :D

Sorana Tarmu -July 17, 2011, 1:05PM

No need to use the heavy cream! Use just whole milk, it is much healthier this way. Also, throw the liquid resulted after straining in a bath – it’s full of ingredients good for the skin.

Anonymous -July 17, 2011, 4:01PM

YUMM. when are you guys choosing a book! eager to hear what you pick!

BohoQueen -July 17, 2011, 8:02PM

That’t the only thing that was hard for me when I was becoming a vegan. Cheese. I love so many kinds, from brie, to goat cheese, to cheddar, to blue cheese, to ricotta, to feta. It was hard to let go of something that I loved the taste of so much. I still appreciate looking at pictures of delicious meals with dairy products, but will not that often be indulging in them. Looks delicious, though!! xoxo

Ruby -July 18, 2011, 9:25AM

Thanks so much for this recipe!! I can’t wait to try it…sounds just delish!! How long will this keep when refrigerated?

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