Homemade ricotta cheese
makes about 2 cups
1 cups heavy cream
1 teaspoon kosher salt
1/4 cup lemon juice, white wine vinegar, white balsamic vinegar, or other light colored acid that you like
- Set a large sieve or colander over a large bowl or clean food grade bucket. Dampen a large sheet of cheesecloth or butter muslin and lay it evenly in the colander.
- In a large stainless steel or enameled cast iron pot, combine the milk, cream, and salt. Bring the mixture to a boil and take off of the heat. Immediately add the acid and gently give it a stir. Allow the mixture to sit for about 1 minute to curdle.
- Carefully pour the mixture into the cheesecloth-lined colander. Let it drain for about 30 minutes. The longer you let it drain, the thicker the ricotta will be. Store in the refrigerator for up to 5 days.
makes about 24 crostini
1~2 cloves garlic
extra virgin olive oil
- Preheat the oven to 350°F. Slice the baguettes 1/2 inch thick at a diagonal. Lay them in a single layer on a large rimmed baking sheet. Brush lightly with olive oil. Bake in the oven until crisp, about 8~10 minutes, flipping them over once during baking.
- Rub each slice with the garlic clove and sprinkle lightly with salt, if using. Serve with bruschetta, cheese, tapenade, or any other savory spread or topping. These can be served warm or at room temperature. If not using immediately, let cool completely and put them in an airtight bag. Use withing 2 days.