Sheep Milk Ricotta Recipe

Inspired by Treva

Time40m

Serves4

Pistachio, honey, calabrian chili

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Ingredients

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1
Heat the Sheep Milk
In a large saucepan, heat the sheep milk over medium heat until it reaches a temperature of 190°F (88°C). Stir occasionally to prevent scorching.
2
Add Vinegar and Salt
Once the milk has reached the desired temperature, remove the saucepan from heat. Stir in the white vinegar and salt. Let the mixture sit undisturbed for about 10 minutes. You should see the curds and whey separating.
3
Strain the Curds
Line a fine mesh strainer with cheesecloth and place it over a bowl. Carefully pour the curds and whey mixture into the strainer. Let it drain for about 15-20 minutes, or until the ricotta reaches your desired consistency.
4
Transfer to a Bowl
Once drained, transfer the ricotta to a mixing bowl. You can use it immediately or refrigerate it for later use.

5
Plate the Ricotta
Scoop the prepared sheep milk ricotta into a serving dish.
6
Add Toppings
Drizzle honey over the ricotta, then sprinkle the chopped pistachios on top. Finish with a pinch of Calabrian chili flakes to your desired heat level.
7
Serve
Serve the dish immediately with crusty bread or crackers for a delightful appetizer.