Homemade ricotta with buckwheat honey and pistachios

Bysaffronandhoney

Yesterday afternoon, we went to the farmer’s market and made some fresh, homemade ricotta that we served on slightly sweet, grainy bread with buckwheat honey and pistachio dust. And a little side of peaches which are just gorgeous right now.

Here is an easy, creamy ricotta recipe – as ever, with cheese making, just follow your instincts!

You’ll need:

  • 1 quart whole milk
  • 1/2 cup cream
  • 1 t white wine vinegar
  • 1 t fresh lemon juice
  • 1/2 t of sea salt

1. In a large, non-reactive pot, combine all of the ingredients. Bring to a simmer – almost a boil – at medium heat, stirring often. Your thermometer will read 200F.

2. Take off of heat, give the milk mixture one big stir across the bottom and set aside for 15 minutes.

3. Ladle and strain through four layers of cheese cloth – the curds will be soft and fairly small initially – and a colander and leave to drain. Then, squeeze softly to remove excess liquid.

4. Serve immediately, with crusty bread, a nutty honey, and some fruit and nuts for crunch – the perfect afternoon tea snack!

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18 Comments

  8. I just found a source for fresh unpasteurized milk and cream and have thought to try making cheese. This sounds perfect as it doesn’t make a huge quantity for two people.

    Reply
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