House Made Ricotta Recipe

Preparation

1. 1

   Make the Ricotta

   In a large saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally to prevent scorching.

2. 2

   Add Acid

   Once the milk and cream mixture is simmering, add the white vinegar and salt. Stir gently to combine and then remove the saucepan from heat. Let it sit for about 5-10 minutes to allow the curds to form.

3. 3

   Strain the Curds

   Line a fine-mesh strainer with cheesecloth and place it over a bowl. Pour the curds and whey mixture into the strainer. Let it drain for about 15-20 minutes, depending on your desired consistency. For a creamier ricotta, drain for a shorter period.

4. 4

   Finish the Ricotta

   Once the ricotta has drained to your liking, transfer it to a bowl. Drizzle with smoked honey and mix gently. Taste and adjust seasoning with more salt if necessary.

5. 5

   Prepare the Bread

   While the ricotta is draining, preheat your grill or grill pan over medium heat. Slice the peasant bread into thick slices. Brush each side with olive oil.

6. 6

   Grill the Bread

   Grill the bread slices for about 2-3 minutes on each side or until they are golden brown and have grill marks. Remove from heat and let cool slightly.

7. 7

   Serve

   To serve, place the ricotta in a bowl and garnish with additional smoked honey and fresh herbs if desired. Serve alongside the grilled peasant bread for dipping.