Ricotta Toast: Two Ways

Let’s talk about cheese for a second. While I don’t include much dairy in my diet (for multiple reasons), I have a deep love for cheese. Not in the must-add-provolone-to-every-sandwich type of way, but more so in that I am happy to eat a whole artisanal cheese platter to myself for dinner, on occasion. I’m truly not a fan of throwing a basic american or pepper-jack on anything and everything, but the flavor profile from a true gorgonzola or creamy chevre can quite literally blow your taste buds up.

Now that we’ve gotten my awkward love letter to cheese out of the way– do you have any idea how easy it is to made ricotta in your own kitchen? The thought of making cheese in general (or on a random weeknight) seems tedious and generally impossible for most people. But ricotta is a whole different story and I can’t wait to show you how stinkin’ easy it is! Not to mention, it’s beyond versatile and so delicious.

I’ve been enjoying making a batch and keeping it in the fridge for the week; for salads, for pasta, on top of toast, or just dolloped on grilled veggies. Here, I’ve made two versions, one savory herb variation (paired with earthy, thyme mushrooms) and one with a hint of lemon (for a sweeter version with strawberry rhubarb jam and hazelnuts). But wait— there’s more! (I feel like Oprah.) I’m also going to include how to make this jam because it’s just as simple and the perfect counterpart to the creamy cheese.

Other combinations that I was tempted to create? Pears or figs with honey. Stone fruit. Blistered tomatoes. The list goes on!

Don’t be intimidated by the “making cheese at my kitchen counter is crazy” idea. You’ll be so shocked by how fast it comes together and your guests/friends/family will think you’re super fancy.

RICOTTA:

(makes 1.5 cups)

1/2 gallon organic, whole milk
scant 1/4 cup white vinegar
1 TBSP lemon juice
1 tsp salt
*cheesecloth

Optional additions for toast:
parsley
chives
strawberry rhubarb jam
honey
hazelnuts
mushrooms

TO MAKE:

Pour milk into a large pot and cook over high heat until almost boiling (*do not boil*), around 180 degrees. This should take about 8-10 minutes. Stir often to prevent any burning at the bottom.

Remove from heat and pour in vinegar + lemon juice, while stirring. Once they’ve been poured in, stop stirring and let the mixture sit completely still. You’ll already notice that it starts to coagulate (separating from the whey).

Let sit for 20 minutes, untouched.

Arrange a strainer over a bowl that is a little smaller and allows it to be propped up a bit. Then layer a cheesecloth over the top of the strainer (I fold it once so there are 2 layers).

Use a ladle or sieve to transfer the mixture into the cheesecloth (this way you don’t have to pour all of the excess liquid in). It will start to drain and will get thicker the longer you let it sit.

I normally like the ricotta thicker so I’ll leave it to drain for about 20 minutes. If you like it thinner, you can stop it earlier. Whenever you like the consistency, transfer into a mixing bowl.

Add in the zest of one whole lemon, salt, and stir. Split ricotta into two bowls. Set one aside with just the lemon.

For the herbed version, add in about 1/3 cup total of chopped chives + parsley (or herbs of choice). Saute chopped mushrooms with some olive oil/butter over medium heat, adding salt, pepper, and dried thyme. Add ricotta to toast first and then top with mushroom mixture and drizzle a little more olive oil on top.

For the sweet version, spread the lemon ricotta mixture (without herbs) onto toast. Add jam on top along with crushed hazelnuts and a drizzle of honey/sea salt.

STRAWBERRY RHUBARB JAM:

(makes about 1 cup)

1 cup fresh or frozen strawberries

1 cup rhubarb, chopped

2 TBSP maple syrup

2 TBSP chia seeds

1 TSP vanilla

TO MAKE:

Combine everything, besides the chia seeds, into a small pot and cook over medium-high heat until it’s almost boiling (about 5 minutes). Use a wooden spoon to stir and help break everything down.

Turn down the heat to low-medium. Add in the chia seeds and stir very well, until all combined. Cook for about 15 minutes, stirring occasionally so it doesn’t burn.

It will start to thicken up and break down even more. If you’re using frozen fruit, you may need to cook a few more minutes. Remember that as it cools it will get even thicker.

Remove from heat and let cool completely before transferring to an airtight container. Store in the fridge for up to several weeks!