Cooking is an adventure. For me, some of my best recipes had experimental beginnings. Of course, trying something new is always part of the fun. This week, #SundaySupper is tackling new cooking adventures, and Conni over at The Foodie Army Wife is hosting. What should I make? My head was spinning with ideas when suddenly Anne Burrell was on my TV whipping up a batch of homemade ricotta. She has a way of gliding through the kitchen, making everything seem so effortless. I literally went out that day just to get the cheesecloth. I was on a mission.
Truth be told, things didn’t exactly go off without a hitch. While straining the cheese, I knocked the strainer over not once but twice, spilling the separated curds back into the whey both times. So straining took a lot longer than her suggested 15 minutes. Clumsiness aside, I’d still recommend straining this for about an hour if you want the cheese to be thick.
Ricotta in Italian means “recooked.” The traditional method for making ricotta starts with the whey, a byproduct of the cheesemaking process, which is then heated to a near boil with vinegar or lemon juice. The remaining protein in the whey forms curds which are harvested for the cheese. Of course, we’re not starting with whey here but rather whole milk and cream. The resulting cheese is incredibly luscious–one bite, and you’ll never go back to store bought again. If you can stop yourself from devouring the entire batch, I highly recommend this baked ricotta dip, also from Anne Burrell–creamy with a hint of garlic and a generous burst of lemon and rosemary. It was every bit as good as it looks.
There’s really not much to this, so let’s begin!
Just a handful of ingredients, so gather them up.
Pour everything into a pot, and slowly bring this to a simmer.
Once it’s simmered for a few minutes, it’ll be thick and creamy like this.
Line the mesh strainer with damp cheesecloth, and let this strain for about an hour, and it’s ready to serve.
Now, if you’re going to make the baked ricotta dip, put all the ingredients in a bowl, stir, then transfer to a buttered baking dish, and bake at 375 for about 15 minutes or until golden and bubbly.
Serve immediately with sliced baguette. Visit Macheesmo for the full baked ricotta recipe.
Meanwhile sit back and enjoy the fruits of your labor. You can now impress folks with tales of making cheese from scratch.
- 6 cups whole milk
- 2 cups heavy cream
- 3 tbsp + 1 tsp distilled white vinegar
- 1 teaspoon kosher salt
- Combine the milk, cream, 3 tbsp vinegar and salt in a medium pan. Slowly bring the milk mixture to a simmer over medium heat. Simmer the milk mixture for 3 to 4 minutes--curds will begin to form. Remove from heat and stir in remaining teaspoon of vinegar. Let this stand for about 15 minutes.
- Line a mesh strainer with a couple of layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for about an hour. Gather the cheesecloth corners and gently squeeze some of the excess liquid from the ricotta.
- Transfer to a serving dish--best when still warm.
Now, let’s see what the rest of the #SundaySupper crew has cooked up for us.
New Expeditions (Sides, Starters & Staples)
Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons
Grand Quests (Main Dishes)
Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife
Escapades (Sweet Treats & Spirited Companions)
Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife
Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here → Food & Wine Conference