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Who knew making your own cheese was so easy?! Alex shows how to make a deliciously gluten-free ricotta cheese to compliment any dish you desire!
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Homemade Ricotta on Toast with Honey, Thyme and Lemon
Homemade Ricotta:
3 1/2 cups whole milk
1/2 cup half and half
1/2 teaspoon salt
3 tablespoons lemon juice
Ricotta Toast with Honey, Thyme and Lemon:
1 cup homemade ricotta (recipe below)
2 tablespoons honey
2 sprigs fresh thyme, leaves removed
1 teaspoon lemon zest
1/2 teaspoon ground black pepper
2 slices gluten-free bread, toasted
Homemade Ricotta
1.Combine milk, half and half, and salt in a medium saucepan over medium-low heat. Slowly heat the mixture to 190F using a candy thermometer, stirring occasionally to prevent scorching. Remove the saucepan from the heat and add the lemon juice, stirring once or twice to just combine. Let the mixture sit for 5-7 minutes.
2.Line a colander with a few layers of cheesecloth and place it over a large bowl. Pour the separated milk mixture through the colander and let the curds strain for at least an hour. After the curds have strained remove the fresh ricotta to an air-tight container and refrigerate up to 4 days.
Yield: Approximately 1 cup
Ricotta Toast with Honey, Thyme and Lemon
1.Combine ricotta, honey, thyme leaves, lemon zest and black pepper in a bowl and stir to combine. Top on toasted gluten-free bread and enjoy.
