Google+ Hangout: Ricotta Cheese
на канале: The Chopping Block
Chef Michele Glancey from The Chopping Block demonstrates how to make homemade ricotta cheese.
Homemade Ricotta Cheese
Yields: 1 to 1 1/2 cups
Active time: 30 minutes
Start to finish: 2 1/2 hours
1 gallon whole milk
1 cup heavy cream
1 1/2 lemons, juiced
1 teaspoon salt
1. In a saucepan, mix the milk, cream, lemon juice and salt. Heat over medium heat until mixture boils, stirring occasionally. Remove from heat.
2. Line a sieve with cheesecloth, and pour the mixture in, allowing the whey to drain through. Allow to stand at room temperature for 2 hours up to overnight.
3. Press down on the curds lightly to compress them but let the weight of the cheese do the work.
NOTE: This is best eaten the day it's made, but will last several days in the refrigerator.
Here's a great appetizer that features ricotta cheese:
Grilled Vegetable and Ricotta Bruschetta
Yield: 10-12 servings
Active time: 20 minutes
Start to finish: 20 minutes
½ bunch asparagus, tough ends removed
1 small eggplant, cut into ½ inch slices lengthwise
Extra virgin olive oil
Salt and pepper to taste
1 pint cherry tomatoes, quartered
2 tablespoons mint, rough chopped
1 baguette, cut into ½ inch slices on an angle
3-4 tablespoons garlic grapeseed oil
1 cup whole milk ricotta cheese
Shaved Parmesan cheese
Prepare a gas or charcoal grill with moderate heat.
Brush the asparagus spears and eggplant slices with olive oil and season to taste with salt and pepper. Grill until lightly caramelized and softened. Set aside and allow to cool a bit.
Cut the asparagus and eggplant into small to medium dice, and toss with the cherry tomatoes and mint.
Brush the bread slices with the garlic oil, and grill until golden brown.
Spread each slice of grilled bread with about 1 tablespoon of the ricotta cheese, and top with a spoonful of grilled vegetables.
Garnish with shaved Parmesan cheese and serve.