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Monday, July 9, 2012

Bruschetta With Home Made Ricotta.....

This Italian girl just fell in love with her first batch of home made ricotta cheese. It was easy, it was quick, it was fun and it was delicious.  From start to finish it took only 15 minutes. 

Ingredients:
  • 9 cups whole milk
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 2-1/2 tablespoons distilled vinegar
  Here is the process:
Heat the milk and buttermilk in a heavy pot to a temperature of about 185 degrees. Add in the salt and vinegar, stir and remove from the heat. Let sit until curds have formed, anywhere from 5 to 10 minutes.
Line a strainer with cheesecloth and place it over a bowl. Using a skimmer, carefully lift the curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.
Drain the curds for 5 minutes, then transfer to a covered container and store in the fridge until you are ready to use. The ricotta is best the day you make it, but will still be good for 2 to 3 days.

To show off my fresh ricotta, I grilled up some French bread,  threw a small dollop of the ricotta cheese on  top and followed that with basil, tomatoes, extra virgin olive oil, salt and pepper.

So good......


23 comments:

  1. That look so good I just love the way you cook.

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  2. Oh yes, that looks beautiful! I saved your nice easy directions:@)

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  3. Oh, wowie doodle, that looks FABULOUS. Mmm mmm mm Would like to scarf one of those sweetie pies down right now! Hmmmmm. Looks like something I'd like to try. Thanks. Susan

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  4. Yum~
    Thank you for sharing this recipe. I made my first batch of mozarella and ricotta last night, but I could have used this recipe. I am going to try it this week. Have a great week.

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  5. ooooh....I am impressed! Yum...everything looks wonderful. Tomatoes, basil, bread....could you ask for anything more?

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  6. how wonderful to make your own ricotta and then eat it so gloriously on bruschetta.. looks like summer on a plate!

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  7. Yummy, it looks wonderful. I made some ricotta a couple of years ago...forgot all about it....must do that again!
    Nancy

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  8. I'll have to try your formula, I hadn't thought to use buttermilk, and I always have it in the fridge. I love the idea of putting the fresh ricotta on bruschetta, I want one of those right now!

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  9. I love fresh ricotta! MY mother-in-law made it (and fresh mozzarella) all the time. Your formula looks easy ..I will have to try this very soon...yum!

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  10. Oh yummy! That looks delicious. I love bruschetta.

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  11. I am new around your blog :) and I love it..
    I am your new happy follower :D
    xxx
    http://abudhabifood.blogspot.com

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  12. That ricotta cheese looks wonderful. Actually, I scrolled back several posts and it ALL looks delicious!
    Blessings,
    Lorilee

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  13. Yum! Who knew it was so easy. Your bruschetta looks fantastic! Best wishes, Tammy

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  14. Oh my,that looks A-mazing!
    Good luck looking for a string holder...I hope you find one soon. :0)

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  15. Wow this looks good - I had no idea how ricotta was made! the bruschetta looks out of this world!
    Mary x

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  16. You post so many interesting things to make. That makes me want to jump up and go make it right now. It looks so yummy.

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  17. That looks so fantastic! I can't wait for my tomatoes to ripen.....

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  18. I do have to agree with everyone else-absolutely fantastic!!

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