Ricotta
At the restaurant, they source their dairy products from local farms; choose top-quality milk and cream for this recipe. The ricotta is used in ravioli made in the video above. It will be great on salads and with fruit, and in ravioli and lasagna, or anywhere you use ricotta.
Ingredients
- 1 liter (4 1/4 cups) whole milk
- 110 ml (scant 1/2 cup) heavy cream
- 4 grams (1 teaspoon) kosher salt
- 3 fresh bay leaves
- 1 small sachet with 2 teaspoons peppercorns, 2 teaspoons fennel seeds, 2 teaspoons coriander seeds and 1/4 teaspoon chili flakes, tied up in cheesecloth
- 15 ml (1 tablespoon) lemon juice or white wine vinegar
Directions
- Line a colander with 4 to 5 layers of cheesecloth and set it over a bowl so that there are a few inches between the bottom of the colander and bowl.
- In a stainless steel pot combine the milk, cream, salt, bay leaves, and sachet. Set the pot over medium-low heat and slowly heat the mixture, stirring occasionally, until the temperature registers 195 degrees F on an instant read thermometer. Slowly stir in the lemon juice and stir until the mixture begins to curdle and separate. Remove from the heat and let stand until the mixture cools to room temperature. Pour the mixture into the colander and let strain for 5 to 10 minutes depending on how dry you want your ricotta to be. Remove the sachet and bay leaves and transfer to an airtight container. Refrigerate and enjoy within 5 days.
