House-made Ricotta Recipe
lemon zest, olive oil, herbs, fresh cracked pepper, crostini
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Ingredients
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Ricotta Base
Finishing & Seasoning
Crostini
Method
Ricotta Base
Heat milk and cream
Combine 4 cups whole milk and 1 cup heavy cream in a medium, heavy-bottomed saucepan. Warm over medium heat, stirring occasionally, until the mixture reaches a gentle simmer and small bubbles form at the edges (180–190°F / 82–88°C). Do not boil.
Acid curdling
Remove the pan from heat. Slowly stir in 3 tablespoons fresh lemon juice and 1 teaspoon fine sea salt. Stir gently for 10–15 seconds, then let the mixture sit undisturbed for 10–15 minutes. Curds will form and separate from the whey (a translucent yellowish liquid).
Strain curds
Line a fine-mesh strainer with a double layer of cheesecloth or a clean, thin kitchen towel and set it over a large bowl. Carefully ladle or pour the curds and whey into the lined strainer. Let drain for 20–30 minutes for a creamy, slightly wet ricotta; drain longer (30–60 minutes) for a firmer texture. Do not press unless you want a very firm cheese.
Finish texture
After draining, transfer the ricotta to a bowl and gently stir to smooth. Taste and add a pinch more fine salt if needed.
Finishing & Seasoning
Season and oil
Fold 2 tablespoons of extra-virgin olive oil into the ricotta for silkiness, reserving 1 tablespoon for drizzling at service. Stir in 1 tablespoon lemon zest, 2 tablespoons finely chopped fresh herbs, and 1 teaspoon fresh cracked black pepper until evenly distributed.
Plate
Spoon the ricotta into a shallow serving bowl or spread in a shallow pool on a serving plate. Make a slight well in the center with the back of a spoon.
Finish garnishes
Drizzle the reserved 1 tablespoon extra-virgin olive oil over the ricotta, sprinkle 1/2 teaspoon flaky sea salt and an extra grind of cracked black pepper. Optionally scatter a few whole herb leaves and a little additional lemon zest on top for brightness.
Crostini
Prepare bread
Preheat the oven to 400°F (200°C). Arrange thin slices of baguette on a baking sheet in a single layer. Lightly brush both sides with 2 tablespoons olive oil.
Toast
Bake the slices for 6–10 minutes, turning once, until golden and crisp. Remove from the oven and, while still warm, optionally rub one side of each slice with a halved garlic clove for a subtle garlic note.