Post image for Homemade Ricotta from Ethos Culinary

During my recent Summer Market House I had two demonstrations that I presented to my guests. I often change up my events to apply some tips and cooking techniques for educational purposes. This time I decided on grilling zucchini which was in season and I grilled up thinly slices and rolled them with a cheese filling and seasonings. My first recipe to demo was homemade ricotta, in which I warm up a gallon of milk and showed my guests the process of making this cheese. It’s actually not the traditional way of making this, it originated from the waste of making mozzarella.) But it’s so delicious, and close enough. This recipe comes from Sara Molten’s Cookbook – Home Cooking 101

Update on this Recipe!

A few simple steps and you’re on your way to cheese-making in your home.
Before you begin make sure you buy the right milk. I had a carton of organic milk in the refrigerator, and did not notice it said Ultra-Pasterized (also do not use Ultra-Heated) and it didn’t work. It needs to be organic whole milk. Use homogenized and pasteurized milk in this recipe. A good brand to look for is Straus Family Milk, which can be found in many health food markets.

I teamed my homemade ricotta with the zucchini rolls below and they enjoyed the fresh cheese and refreshing vegetable recipe. This ricotta cheese can serve many purposes in the kitchen. Serve as an appetizer on a plate with veggies or make a simply by adding evoo with bread! Here are a few ideas; make a cheesecake, add to your pasta, stuff pasta shells, cannoli, stuff tomatoes, and add to meatballs!

Homemade Ricotta

This cheese can be used in so many ways and it requires so little ingredients. Add this to your weekend activities in the kitchen. You will enjoy it over and over!

Course Appetizer or Side Dish

Cuisine Italian

Keyword appetizer, cheese, main course, ricotta

Ingredients

1 quart whole milk
1/2 cup heavy cream
1/2 teaspoon salt
2-3 tablespoons white distilled vinegar

Instructions

Combine the whole milk, cream, and salt in a large heavy bottom pot, and heat the mixture over medium heat. Stir often to prevent sticking and bring the temperature to 190F.
Remove from the heat, and add 2 tablespoons of the vinegar, let the mixture stand for 15 minutes. If the mixture has not curdled add the reaming vinegar. Let is sit a bit longer.
Cover a colander with a clean cotton towel or a paper towel, set in a large bowl. Carefully remove the curds with a small strainer into the strainer. Let the cheese drain for 20 minutes, and refrigerate until ready to use.

Grilled Zucchini Roll Ups

Take 3 large zucchini, and slice into 1/4″thick strips and brush lightly with olive oil.
Grill or roast in the oven for 3 minutes per side. Remove onto paper towels to drain any excess oil. Stir together the ricotta, salt and pepper, a teaspoon or two of olive oil. Spread a layer of cheese, chopped parsley and toasted pine nuts on each strip and roll. Roll up and serve with a tomato sauce or a sprinkle of olive oil.

Must try!