BAKED RICOTTA savory or sweet treat
What is the difference between ricotta and cottage cheese?
Well nobody really knows, I mean someone knows, but for practical purposes nobody knows. I think of cottage cheese as Jane Fonda cheese; work out vidoes, amazing outfits, and diets. I think of ricotta cheese as a luxrious Italian cheese, when in reality cottage or ricotta cheese are practically interchangle. You call it what you want, and you can use it like you want. You can make it yourself, or you can buy it. Ricotta can be eaten straight in its super yummy freshly made form, or it can also be placed in a small ramekin and baked into a savory or sweet treat and served bubbling hot from the oven.
Make your own basic ricotta
2 quarts of milk, not ultra pasteurized. Most organic milk is ultra pasteurized and are not suitable for cheese making
1 cup heavy cream
3 tablespoons acidic agent, such as white distilled vinegar or lemon juice
1/2 teaspoon salt.
Combine milk and cream in a large pot. Slowly bring to a low boil, this will take about 10 min. Stir frequently. Do not let the milk, burn or boil over. I find using a thermometer the fastest way to burn my milk, as I then rely on it, rather than paying proper attention to what I am doing. Once the milk is at a very low boil, add the vinegar (or lemon juice) stir gently for a few seconds, add salt and stir again. If the milk does not curdle, return to the heat for a few minutes, until proper curds begin to form. Remove from heat and cover with a clean kitchen towel. Let sit for a few hours. Drain. Ready to serve.
BAKED RICOTTA OPTIONS
Place two cups of ricotta in a small baking dish, sprinkle with olive oil, salt, pepper, and herbs to taste. Bake in 400 degree oven until browned on top and bubbling. About 10 minutes. Serve with crusty whole wheat bread.
Baked ricotta, with crispy prosciutto
2 slices proscuitto
2 tablespoons olive oil
Slice prosciutto into thin lardons, fry until crispy in a small skillet in the oil. About 2 minutes. Drain on towel. After removing basic baked ricotta from oven, scatter crispy prosciutto on top….then don’t bother me. I’m eating.
Baked ricotta pesto
Swirl in 2 tablespoons pesto, bake as above.
Baked ricotta, sweet
Place two cups of ricotta in a small baking dish, sprinkle with olive oil, agave or maple syrup, sliced almonds (or other nut) and dried cranberries. Bake in 400 degree oven until browned and bubbling. About 10 minutes. Serve with Arugula salad, or bread.
Photo and Food Styling by Mimi Newman