I recently taught an Italian Desserts class at the Wilmington, MA library. I welcomed a group of 50 students and we all had a great time. Below is one of my favorite recipes from Ina Garten. The homemade ricotta is so easy and MUCH better tasting than any store bought brand. I added a variation to the traditional savory ricotta and prepared a dessert version with the help of my favorite food website FOOD52.com. Try them both!
Makes 2 cups
4 cups whole milk
2 cups heavy cream
1 tsp. kosher salt
3 Tbs white wine vinegar
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth. Save remaining whey for later use (see below). Use ricotta immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
By Flirty Foodie (https://food52.com/recipes/34754-honey-ricotta-mousse)
9 ounces sheep's milk ricotta (or cow's milk), drained -I used one cup of the Homemade Ricotta
1/2 cup whipping cream, well chilled
5 tablespoons honey, divided
1/4 cup chopped walnuts
zest of 1/2 lemon
- Using an electric hand mixer, whip cream
in a medium bowl until it forms firm peaks, about 3 minutes.
- In a separate bowl whip together ricotta,
3 tbsp honey and lemon zest until smooth. Carefully fold whipped cream into ricotta mixture. Cover and refrigerate for approx.
30 minutes so the ingredients firm up a bit.
- Gather two serving bowl/cups. Spoon a
layer of whipped ricotta into each bowl. Followed by a layer of honey, approx.
2 tsp to a 1 tbsp honey per dish. Top with remaining whipped ricotta. Garnish with chopped walnuts. Serve and Enjoy