Fresh Homemade Ricotta....and Bruschetta Recipe

Fresh Homemade Ricotta and a Bruschetta recipe.... Have you ever had fresh ricotta...not the store-bought, but the homemade kind? Some time ago, a recent commenter, asked me if I had ever made fresh ricotta before...Ok, so I've been meaning to make ricotta for a long time now, but somehow I just just put it off, trying out other recipes such as paneer, labneh, etc. But when Craig brought it to my attention, I knew I had put it off for too long. I decided it was time to put it on the top of my to-do list. The very top. I needed to make it. So I searched for a recipe and decided to make Mario Batali's version, just because it was SO easy to do....and well, it was also a bit more decadent with the addition of the half and half:). Wow, was it simple and incredibly delicious! It was so quick to make, that it was unbelievable...and it tasted so much better than the store-bought kind. If you've made paneer before, this is very similar... actually, this is even easier. I really liked it. Liked it a lot. There are other versions of homemade ricotta out there...where the ricotta is drained and allowed to sit for a few hours in a cozy environment. I prefer the quicker version... probably because I get to consume it earlier:).

The ricotta is wonderful in a variety of dishes...sweet or savory. For a sweet version, you may want to add a bit of fresh cream to make it creamier. I love the ability to make the ricotta softer or firmer. It all depends how it will be used. This time around, I chose to use it simply as an appetizer/dessert. It would be wonderful to use the ricotta to make some cheese stuffed shells, lasagna, etc...or use it wherever ricotta is called for. Somehow, I really prefer it fresh, with a drizzle of honey and a sprinkle of grated orange peel....you could also top it with some chopped pecans, walnuts, etc. That combination can't be beat... well, just because almost everything tastes better with honey:). Anyway, if you've never tried making homemade ricotta, you just might want to try it. I think you will like it. We did. Hope you enjoy...

You will need: adapted from Mario Batali ...Will yield about a cup and a half or so of ricotta. You can easily double the recipe.

2 cups whole milk( do not use low fat)

1 cup half-half

2 TBS white vinegar

generous pinch of salt (less if doing for dessert, more if for savory)

Directions:

Set a cheesecloth/flour sack/ even a sturdy paper towel over a large bowl.

In a stainless steel pot, add the milk, half and half, and salt. Bring to a full boil...I brought mine to to about 176 deg. Take the milk off the heat immediately and add the vinegar.

Stir until curds form and the whey has separated. Pour the curds and whey in the prepared cheesecloth lined bowl. Gather the ends and suspend to drain for about 15 minutes. The longer you let it drain, the firmer it will be. The less you let it drain, the softer it will be.

Serve immediately or refrigerate for a few days. Use in a variety of dishes.

Savory: Try rubbing the toasted bread with a garlic clove and topping it with some fresh ricotta and sprinkling some fresh sea salt, some good olive oil and any fresh herbs/chives along with a touch of pepper. I love adding some sundried tomatoes...or tapenade, etc. The variations are endless...

The ultimate combination...Ricotta, honey and orange zest. YUM!

Bruschetta with Fresh Ricotta: adapted from Food52. An interesting combination ...but definitely worth a try. I really liked it.

You will need:

toasted bread slices

a garlic clove,cut in half( this is optional, though it isn't strong, but I liked it)

fresh ricotta

salt

olive oil

honey

orange zest

Directions:

1. Rub cut garlic clove on one side of the toasted bread.

2. Spread a bit of ricotta on top of the toasted bread.

3. Sprinkle with a pinch of salt.

4. Drizzle with some olive oil.

5. Drizzle with a bit of honey.

6. Top with a finely grated orange peel.

Variation: skip the garlic and olive oil and simply enjoy it with some honey and orange peel.

Marinated Yoghurt Cheese Balls(Labneh)...

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Marinated Yoghurt Cheese Balls(Labneh)...a great Appetizer. I really enjoyed making this cheese as it wasn't hard to make at all. It did take some patience on my part. I don't know why, but I tend to get excited when I make homemade cheese or yoghurt.... or kefir for that matter. I guess I feel the results are worth it. This recipe, however, uses store-bought yoghurt... though I am sure you can make your own yoghurt. It would take a bit more time as it would involve a 2 step process...making the yoghurt and then making the cheese. This time around, I took the easy way out and used the ready-made yoghurt. I loved using the thicker Greek-style yoghurt...it has less whey and I think you get more cheese out of it. It was really simple to make and yet the outcome was so elegant and tasty. What I like about making my own marinated cheese is that I can easily vary the herbs and seasonings. I loved this delicious yoghurt cheese. The texture is similar to chevre... it has this tangy sort of flavor. My husband actually thought it was goat cheese:)... We loved spreading the cheese on toasted bread and drizzling some of the seasoned oil. It really was delicious. And, to think that I made it...that was even more rewarding!

Strained yoghurt cheese or Labneh is very popular in the Middle-Eastern cuisine. It is often eaten for breakfast with olive oil, bread, olives and other cheeses...The olive oil really enhances the flavor of the cheese....so, I always use some good extra-virgin olive oil. The cheese can easily be a part of a mezze platter or even used as a sandwich spread. Some people prefer to let the strained yoghurt dry out a bit before seasoning it with various herbs and storing it in olive oil....

This marinated cheese can be a great homemade hostess gift. It's also a great appetizer that you can bring to your next gathering....accompanied by various, crackers, crostini, pita wedges, etc. Do feel free to adjust herbs to your preference. Hope you enjoy...

You will need:

16-20 oz thick Greek-style yoghurt ( I used Fage)

kosher salt to taste(I used a pinch...and added some to the oil)

Seasonings to taste: can use any or a combination of the following fresh or dried

thyme

basil*

oregano

fennel

cilantro*

caraway

chile flakes*

dried onion

chives

smoked paprika*

garlic

salt(if needed...since I didn't use too much in the cheese, I added some to the oil)*

*what I used this time around

Oil:

Extra-virgin olive oil

Directions:

Place yoghurt in a bowl with salt and stir to combine. Use a muslin cloth or coffee filters. Place yoghurt in center. If using coffee filters, divide yoghurt in several filters then gather up muslin/filter sides and tie with string/rubber band.

You can suspend the ball over a bowl by tying the string to a wooden spoon or if using coffee filters, slip a kebob skewer through the rubber band and suspend on top of a large bowl, allowing the ball to hang down. Leave to drain in the fridge for 3 days. Use the whey that has drained out in other dishes....I used some of the whey when I made some hummus, or in mashed potatoes. Remove the yoghurt cheese balls to a plate and form small balls of cheese (walnut or smaller size. Place on a flat plate.

You can refrigerate for 3 hours to dry out, if you like... I didn't. To a sterilized jar, add herbs/seasonings and most of the oil. Mix. Add the yoghurt balls and enough olive oil to cover.

Since most of the seasoning has the tendency to settle at the bottom , I like to "roll" the closed jar gently or turn upside down a few times to redistribute the seasonings. Leave to marinate for about 24 hours. Keep for up to 1 week or so.

SERVE:

Serve alongside a mezze platter with olives, roasted bell peppers, hummus, baba ganoush, etc. and some warm pita bread.

OR

Serve as a tasty and classy appetizer with toasted bread/baguettes/crackers or with pita bread. Drizzle with some of the seasoned oil for even more flavor.

What to do with all the leftover oil?:

Use it to dress some boiled pasta dish...linguine, penne. Use it when sauteeing some shrimp or chicken...scampi style.

Use a bit of it in salad dressings. Try adding some balsamic vinegar and using it as a dip for crusty bread...yet, another appetizer.

Homemade Cheese....Paneer

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Homemade Cheese....Paneer . This was fun to make... yet another dish inspired by Rose at AvocadoBravado. This recipe is a good start if you want to make your own cheese at home....not fussy at all. Paneer is a type of cheese used in Indian cooking....similar to ricotta except it gets weighed down and compacted. The texture of the cheese is firm, yet sort of soft. The paneer keeps its shape, so it is a good cheese that can be used for frying as it doesn't fall apart. You can use it as an appetizer... plain or seasoned. You can also use the paneer as a substitute for meat...in dishes like chicken tikka masala or chicken curry. It can also be used for making the classic dish known as saag paneer(fried cheese with spinach sauce).

If you are using just a half a gallon of whole milk, you won't get too much cheese...but it is enough for an appetizer or even for a main dish. You will probably get a 6-8 inch wide and 1/2 inch thick paneer cheese wheel. You will have more whey...which you can use instead of water when making roti(Indian flatbread) or any kind of bread, rice, beans, lentils, smoothies, etc. The whey is highly nutritious as it contains Beta-Lactoglobulin, Alpha-lactalbumin, Immunoglobulins( essential amino acids needed for a healthy body) and many other good things...like losing weight:).

Do give it a try, as it isn't complicated at all. If you want to make a larger batch, check out Saveur's version. You just might like making your own cheese at home...it isn't just for the country folks:)! Hope you enjoy....

You will need: Inspired and adapted from Rose at AvocadoBravado

1/2 gallon whole milk

2-3 TBS lemon juice

salt to taste

Directions:

Add the milk to a large pot and bring to a full boil. Keep stirring so the milk will not scorch. Add the lemon juice and salt. Stir for about 2 minutes. Take pot off heat. You will see the milk start to separate. Let cool down for about 15 minutes. You will notice that the cheese curds have separated from the whey. Place a cheesecloth(I used a thin cotton dish towel) in a colander that has been placed over a large bowl. Pour the milk/curds in the cheese cloth lined colander. Drain. Cool until it is easy to handle. Gather the cheesecloth and twist to squeeze out as much of the liquid as possible. The more liquid you squeeze out, the firmer the cheese.

Form the cheese( still in the cheesecloth) in a rectangular(oval) shape about 1/2 inch thick and place a flat plate on top. Place some heavy books(or cans) on top of the plate to press the cheese flat. Leave it pressed for about an hour or so.

Remove and cut in pieces.

You can then use the cheese as is...

or:

Serve as an appetizer...

Sprinkle some paprika, salt and olive oil on the paneer. Toss to coat and fry in a pan until golden.

Serve as an appetizer with some smoked paprika oil( mix some paprika with olive oil and season...you can add a bit of lemon juice, if you like). Sprinkle with some chopped chives.

Serve as a main dish...

use instead of meat in any curry sauce, tikka masala, or use it to make saag paneer(fried cheese with a spinach sauce).

or like I did... Remember, the Shakshuka?

Just puree some leftover shakshuka sauce and add the paneer. Delicious!