I have always loved a good ricotta cheese, and I have known for quite some time that it was easy to make, but I figured who had the time?!? Besides, I could easily buy it at any market, so why bother, right? Well, wrong.. wrong.. wrong.. It WAS actually super easy to make, and it did taste SO MUCH BETTER than the pre-made one. I promise myself that I (well, probably) won’t buy any ricotta cheese ever again. Are you with me?
Then, to showcase my very own homemade ricotta cheese, I think no further than smearing it on a crusty piece of bread, which I think you guys call it a crostini. 🙂 So I did 3 different kinds of crostini, and hope that you will like, at least, one of them OR all of them. I actually intend to not give you the exact quantity on the crostini ‘recipe’ because you can pretty much figure it out from the photos; I am sure you don’t want me to state the obvious. 🙂
As always, thank you SO MUCH for stopping by.
XOXO to all of you 🙂
Homemade ricotta cheese
(make 2 cups)
- 6 cups whole milk
- 2 cups half & half
- 1 teaspoons sea salt
- 4 tablespoons fresh squeezed lemon juice
Cover strainer with cheesecloth and put it over a big bowl.
Bring milk, half & half and salt in a saucepan to boil; stir often. Reduce to low heat, then add lemon juice; stir for 2 minutes. Remove from the heat, and let it stand for 5 minutes.
Pour it to the prepared strainer, and let it drip for 1 hour. Discard all those liquid, and keep the ricotta cheese in the airtight container in the refrigerator.
Note: This recipe has not been added to Donna Hay website as of March 22, 2015; otherwise I would have put the link to the website directly.
Blackberry & Honey crostini:
Spread the homemade ricotta cheese on the bread, arrange the blackberries on top, sprinkle with lemon rind and drizzle with honey
Pickled mushroom & Pesto crostini
Heirloom tomato & guacamole crostini:
Spread the homemade ricotta cheese on the bread, top with guacamole, arrange the tomato on top, sprinkle with black salt, pepper & fresh oregano (or the herb of your choice). Drizzle with olive oil.
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