Cheese was never something I'd ever thought I'd make...until I found an easy (and QUICK!) recipe for fresh ricotta cheese. It's delicate and really delicious. You can use it as a filling for lasagna or cannoli. I like to use it as a spread on garlic crostini for appetizers or party snacks.
My parents came over for dinner this weekend and I served two kind of ricotta crostinis: one version topped shallots, fresh rosemary, salt, and pepper (above); and a second kind topped with fresh raspberries and a drizzle of honey. Man, were they impressed!
Fresh Ricotta Cheese from Good Housekeeping.com (reduced-fat version)
4 cups whole milk
4 cups 2% milk
1 teaspoon salt
3 tablespoon fresh lemon juice
Line large strainer with cheesecloth, and place lined strainer in large bowl. In saucepan, heat milk and 1 teaspoon salt to boiling on medium-high, stirring often to prevent milk from burning.
Stir in lemon juice. Cover, and remove from heat. Let stand 5 minutes. With slotted spoon, transfer curds from saucepan to lined strainer. Drain 3 minutes. Discard whey in bowl. Use right away or cover and refrigerate up to 1 week. Makes 2 cups.
Have you ever made your own cheese?