Ricotta with freshly ground pepper
Some days ago I made fresh ricotta and butter. Made in no time and the savour was so much different from the ricotta resp. butter you buy in the shop. For the ricotta you'll need:
7.5 dl whole milk, 2,5 dl double cream, 1/2 tsp salt, 2 tbsp fresh lemon juice
Bring the milk, cream and salt to the boil, stirring all the time.
Add the lemon juice, simmer for 2 minutes, let stand for 5 minutes.
Put a sieve over a bowl
Lay a thin cloth into the sieve
Pour the milk/cream/salt/lemon juice mixture into the sieve.
Let drip for about 12 hours at room temperature and then put it in the fridge.
After that your ricotta is ready!
Of course you can add more salt in the milk/double cream mixture or
add pepper or chopped olives or herbs. Use your fantasy!
Doesn't it look delicious?
With fresh bread and olives, (dried) tomatoes, basil, some olive oil,
maybe some Parma ham and a glass of wine heaven!
Now we make the butter:
I used 2.5 dl double cream. If you like your butter to be salty then add some now.
Pour the cream into a bowl and whisk until it's consistency is firm.
Press it into little bowls and cool in the fridge.
Try it, invite your friends, open a bottle of fresh wine and have a beautiful evening!
And if you bake the bread yourself as well - success guaranteed!
♥ Emilie's daughter ♥