Directions: |
Directions:Bring milk, cream and salt to 175 degrees.
Add lemon juice and reduce heat.
Using a spatula, gently paddle the curds as they form.
After a few minutes of gentle paddling, you should have curd masses and watery, cloudy whey.
Strain the curds through cheesecloth, and set aside in the fridge to chill completely and finish draining, a couple hours.
Herb Mix:
The ratio is about half and half between oil and seasonings, this is the combination I use most.
2 T. fresh Basil
2 T. fresh oregano
3 T. fresh parsley, curly or flatleaf
3 cloves garlic
2 T. black pepper
1 t. kosher salt
1/2 C. olive oil (can use canna-oil)
Mince the herbs finely, and cream the garlic. Add all the seasonings to the oil and allow to steep on the counter for 15-30 minutes.
In a small baking dish (I use a 1 pt. covered Pyrex one) pour in about half of the herb mix. Take out the fresh ricotta and carefully fill in the dish, making the cheese smooth and level, and compressing the herb mix a bit up the sides. The cheese should never make bare contact with the dish. Pour the rest of the herb mix over the cheese so that the entire cheese is effectively encased in the herb mix.
Cover the dish and bake at 350 for 20-30 min. The oil should be mostly soaked into the herbs and bubbling around the edges. You can serve this hot, cold, or room temp.
Solid and chewy breads, toasts, and crackers all are good with this cheese dish :) |
This recipe for Herb Baked Fresh Ricotta is from