During my trip to Sicily, I was introduced to what ricotta cheese - real ricotta cheese - should taste like and I vowed that I'd try my hand at making it when I returned. One of my favorite memories of the entire trip was spending the morning at beautiful Emanuela's summer home by the sea where she invited us over for an authentic Sicilian breakfast. One of the signature dishes was bread and homemade ricotta served in a bowl with a ladle of whey right over top:
I wrote previously about my new obsession with Smitten Kitchen and this is exactly where I got the ricotta recipe from. It's also where I got the fabulous oatmeal chocolate chip cookie recipe from as well that I made while waiting on the cheese to finish, mmm. I followed the ricotta recipe to the letter and it couldn't have been easier, really. It simply requires some extra care but it was overall a cinch. Milk, cream, salt and lemon juice - that's it. I had fun testing this out:
After you've added the lemon juice, you strain the mixture through cheese cloth for 1 - 2 hours which separates the curds and whey:
The result? An absolutely delicious, rich ricotta cheese. It has full flavor, a beautifully creamy texture and it didn't need one single thing extra:
Colleen, are you proud of me for my all natural light photo?! I was, considering how awful I usually am, haha. I was so excited it turned out well. I have several crostini ideas in mind to test out using different acids that I think will cut the richness perfectly so I'm psyched to give them a whirl.
Though I'm not a sweets person, I'm working my way through some recipes that sound terrific yet easy and I'm having fun doing so. While the cheese was straining, I baked the previously mentioned cookies and those were delectable, too:Deb, you're three for three so far in my recipe book. First, the vibrant grapefruit cake I made last week and now these two. I might just be in love with you.
It was a good day to be a guest in my kitchen. Just ask Allison. :)