When I told you guys my plans for at-home cheesemaking and the culinary course I’ve attended, I said I’d report the results – if any – of my attempts. Well, I’m here to make good on that promise, and I’m topping it off with a recipe which defines easy entertaining.
So, ricotta. I was surprised to learn that behind the posh Italian name (simply meaning re-cooked by the way), you’ll find the very same dairy product we call orda, urda or vurda in Central-Eastern Europe. It’s a creamy, neutral tasting fresh cheese made from whey, the leftover of cheesemaking.
I don’t exactly know why, but only a few supermarkets carry it around here and it’s quite expensive for what it is. But good news! Ricotta is easy to make at home and a great secondary use for the whey which still has a lot of the goodness of milk in it, and would therefore be a waste to discard of.
For this fresh cheese, all you need to do is heat the whey from 5 litres (about 1.3 gallons) of milk to 85-92°C (right below boiling) and add 5 g (1 tsp) citric acid. Turn the heat off and wait for the proteins to coagulate: after a few minutes you’ll notice tiny “flakes” floating in the greenish-yellowish liquid. Pour through a sieve lined with cheesecloth and wait a few hours for the curds to strain. This amount of whey yields around 1 cup of fresh ricotta.
I like eating it as-is, but you may find this dairy to be a little bland. That means it’s a blank page and you can flavor the sh*t out of it! Wether you make or buy your ricotta, the following cheese number is a hugely versatile dish you can whip up in a blink of an eye even ahead of time, and play around with spices and other additions to suit your fancy.
Rich, creamy and indulgent, baked ricotta will rise nicely in the baking dish. Like a fancy soufflé, just easier – no need to worry about your folding technique. Only a few ingredients, but a gourmet addition to your repertoire.
Your baked ricotta will somewhat collapse after taking it out the oven but this is only natural, the steam holding it up evaporates. Serve warm on fresh baguette or as a dip with crackers.
Here I made it with basil and oregano, but since then a few other variations emerged from my oven: sage and lemon zest, sun-dried tomatoes and garlic, rosemary and thyme… Can’t seem to get tired of this! 🙂
A versatile, creamy cheese number. Makes 4 ramekins.
500 g (2 cups) fresh ricotta
2 medium eggs
½ cup grated parmesan
pinch of salt and black pepper
any variety of fresh or dried herbs to taste
- Grease a medium baking dish or 4 ramekins with a few drops of olive oil, preheat oven to 190°C / 375°F
- In a medium bowl, mix ricotta with eggs, salt, pepper and parmesan until combined with a fork.
- Fold in herbs of your choice, fill ramekins 2/3 full.
- Bake until “soufflé” has risen and set, top starting to turn golden (about 40 min).