It’s been said that if you can’t make ricotta, you probably shouldn’t be in the kitchen. It’s really that easy!
As you know, ricotta is used extensively in Italian cooking, but when I make it at home, it’s reserved entirely as the star of the show. Instead of cooking with it, I prefer to spread it on lightly grilled crostini and top it with something seasonal and fresh from the farm. I’ve tried other recipes for ricotta, but fell in love with Ina’s heavenly sweet cream ricotta.
Unlike aged cheeses which develop their character and flavor over time, this fresh cheese is all about the milk used in creating it. I use the freshest local milk I can get and enjoy my finished ricotta at room temperature (as you would other cheeses) for maximum flavor and the creamiest texture. Enjoy it with just a sprinkle of truffle salt… or here, I’ve paired it with peaches + prosciutto, heirloom tomato + basil, berries + honey, and lemon zest + basil.
I adore the simplicity of this homemade ricotta. It’s so fresh, you wanna slap it! Ina’s recipe
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I really like your crostini “pairings” (printed off the ricotta recipe, too, THANKS!) Homemade is SO wonderful — just made Mascarpone this weekend. Now I’ll have to give Ricotta a whirl!