House – Made Ricotta Recipe

Name: Foxcroft Food & Wine - Raleighs House – Made Ricotta Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cups whole milk; 1 cups heavy cream; 3 tbs fresh lemon juice; 1 tsp fine sea salt; 1 tsp black pepper; 2 tbs extra-virgin olive oil; 1 tsp freshly cracked black pepper; 0.5 tsp coarse sea salt or flaky salt; 1 tsp lemon zest; 2 tbs fresh herbs (optional: chives, parsley); 16 pieces crostini (toasted baguette slices); 0.5 tsp cracked black pepper (for crostini); 1 to taste fine-mesh strainer or cheesecloth-lined sieve; 1 to taste heavy-bottomed saucepan; 1 to taste instant-read thermometer (optional); 1 to taste spoon or ladle

Inspired by Foxcroft Food & Wine - Raleigh

Time1h

Serves8

pepper, crostini

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Ingredients

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Ricotta

4 cups whole milk

1 cups Heavy cream

3 tbs fresh lemon juice

1 tsp fine sea salt

1 tsp black pepper

Finishing & Serving

2 tbs extra-virgin olive oil

1 tsp freshly cracked black pepper

1/2 tsp coarse sea salt or flaky salt

1 tsp Lemon zest

2 tbs fresh herbs (optional: chives, parsley)

16 pieces crostini (toasted baguette slices)

1/2 tsp cracked black pepper (for crostini)

Equipment & Supplies

1 to taste fine-mesh strainer or cheesecloth-lined sieve

1 to taste heavy-bottomed saucepan

1 to taste instant-read thermometer (optional)

1 to taste spoon or ladle

Method

Ricotta

Heat milk and cream

Combine the whole milk and heavy cream in a heavy-bottomed saucepan. Place over medium heat and stir occasionally to prevent scorching. Heat until the mixture reaches 185–190°F (85–88°C) or until it is hot and steaming and small bubbles form at the edge but not a rolling boil, about 8–10 minutes.

Acidify to form curds

Remove the pan from heat. Slowly pour in the lemon juice while gently stirring once or twice. Let the mixture sit undisturbed for 5–10 minutes. You should see curds (white clumps) separating from a translucent whey. If separation is incomplete, return to very low heat for 1–2 minutes — do not boil — then remove and wait again.

Season

Gently stir in 1 teaspoon fine sea salt and 1 teaspoon black pepper to the curdled mixture, distributing seasoning without breaking the curds too much.

Strain

Line a fine-mesh strainer with a double layer of cheesecloth (or use just the strainer if fine enough) and set over a bowl. Ladle the curds and whey into the strainer. Allow the ricotta to drain at room temperature for 20–30 minutes for a creamy ricotta; 45–60 minutes for a thicker, scoopable ricotta. Do not press — let gravity do the work for a light texture.

Finish texture

Once drained to your liking, transfer the ricotta to a bowl and gently fold to smooth. Taste and adjust salt; add up to 1/2 tsp more salt if needed. If the ricotta seems very dry, fold in 1–2 teaspoons of extra-virgin olive oil or a tablespoon of cream to loosen.

Finishing & Serving

Prepare crostini

If crostini are not already toasted, preheat oven to 400°F (200°C). Slice baguette into 16 thin slices, brush lightly with 1 tablespoon olive oil, and arrange on a baking sheet. Toast 6–8 minutes until golden and crisp. While still warm, sprinkle each slice with a light pinch of cracked black pepper.

Assemble

Spoon a generous tablespoon or two of the fresh ricotta onto each crostini. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the ricotta on all crostini. Sprinkle the ricotta with the remaining 1 teaspoon freshly cracked black pepper, lemon zest, and flaky sea salt to taste.

Garnish

Scatter finely chopped fresh herbs (chives or parsley) over the crostini for brightness. Serve immediately while crostini are crisp. For a composed small plate, mound extra ricotta in a shallow bowl, drizzle with olive oil, crack additional black pepper over the top, and place crostini alongside for spreading.

Storage

Store leftover ricotta airtight in the refrigerator for up to 3 days. Stir before serving; if thicker than desired, fold in a teaspoon of cream or milk. Crostini are best consumed fresh; store separately at room temperature in an airtight container for up to 1 day.