A while ago I got a recipe for homemade Ricotta from the amazing Christiann Koepke from Portland.

It is SO easy and really tasty. I made Ricotta for 4 persons using:

2 liters of semi fat milk

the juice of 1 lemon

a bunch of fresh sage

a good pinch of salt

Pour the milk in a pan and warm it slowly until it is barely boiling. Then ad the juice of the lemon and the sage and leave to cool. The milk should now curdle into little pieces. If not add some more lemonjuice or a bit of vinegar. When the milk has cooled put some cheesecloth in a sieve and put the curdled pieces in there. At this point I removed the sage. wrap the cloth around the cheese and strain for excess liquid. Put the cheese in the refrigerator in some parchment paper. Eat within 5-7 days.

I used my ricotta in a tapas dish. Roast som halved peaches in butter and season with salt and pepper. Drizzle with honey and let them slightly caramelize. Place the peaches on a plate and put the ricotta on top and drizzle with more honey. Serve with good crusty bread.

 

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