Sunday, August 22, 2010

Homemade ricotta

Sundays call for an easy lunch in the garden, especially when it's hot outside.  The Maharishi sliced some sweet heirloom tomatoes (from Trader Joe's -- particularly good now) and topped them with a still warm homemade ricotta cheese and some chopped chives. Easy and utterly delicious.

1/2 gallon whole milk (not ultra-pasteurized)
1/8 cup white vinegar
olive oil
chives, chopped

Warm the milk in a non-reactive pan (he uses a Le Creuset)
Just before it boils, add vinegar
Stir for one minute & the curds will start forming
Remove from heat
Strain through cheesecloth & a strainer (the longer it sits in the cheesecloth the more whey will drain off -- this is according to your personal preference)

Spoon on top of tomatoes
Salt (Maharishi says "generously")
Drizzle with olive oil
Sprinkle with chopped chives
Serve immediately


Liberty London Girl said...


shayma said...

nothing like homemade ricotta (not that i have ever made it, but my Indian friend's mum makes it and it's de-lish. like yours, I am sure). x shayma