The Art of Cheese

Cheesemaking classes in Longmont and beyond!

  • Classes
    • Live / Virtual
    • On Demand & DVD
  • Cheesemaking Club
  • Certification
  • Shop
  • News & Reviews
    • Media Kit
  • About
    • The Art of Cheese
    • Briar Gate Farm
    • Longmont, Colorado

Lemony Baked Ricotta with Herbs

March 27, 2020

This is a delicious appetizer recipe that you can make using store-bought ricotta or better yet, make your own fresh ricotta.  It’s so easy!

Part I: Make your Handmade Artisan Ricotta

Ingredients:

1 gallon whole milk

¼ cup apple cider vinegar

3 TBSP butter

¼ tsp baking soda

  1. Start with 1 gallon milk ( Cow, goat or sheep milk will work; whole milk preferred)
  2. Heat milk in a heavy pot (double-clad stainless steel or enameled cast iron works well) to 185 degrees, stirring regularly to keep from scalding.
  3. At 185 degrees, remove from heat and stir in 1/4 cup apple cider vinegar. Stir for about a couple of minutes. You should see curds begin to develop and eventually the milk they are floating in will look somewhat clear with a yellow-ish tinge. If you don’t get this clear separation between the curds and whey, keep heating up to about 200 degrees and if needed, add another teaspoon or two of vinegar.
  4. Ladle the curds into a cheesecloth-lined strainer. Drain for 1 minute.
  5. Add 3 TBSP butter and 1/4 tsp baking soda. Stir.

Part II: Combine freshly made ricotta with other simple ingredients and bake

Ingredients:

2-3 cups fresh, warm ricotta

zest of 1 lemon

1 ½ tsp dried herbs*

2-3 TBSP olive oil

  1. Add lemon zest to your warm ricotta and stir
  2. Add 1 tsp of your favorite dried herb blend and mix into the lemony ricotta. (*I like HerbSalt produced by Gayle’s Salts out of Boulder but you can use any blend of herbs you like. If your blend doesn’t contain salt, add a pinch of nice sea salt to bring up the flavor.)
  3. Put 2 TBSP of good olive oil in an oven-proof skillet or baking dish and swirl around to coat the dish.
  4. Spoon your ricotta mixture into the dish, drizzle the top with a little more olive oil and sprinkle a few more herbs on it.
  5. Bake at 375 degrees for 15 minutes until bubbly and slightly browned.
  6. Serve with lightly toasted baguette slices.

 

Submitted by Kate Johnson, March 2020

Filed Under: Blog, Recipes

« Briar Gate Farm Goat Milk Caramels
Mascarpone Mixed Berry Cake »
Stay connected and get all the latest!
    Receive our FREE Cheesy-pedia
    when you sign up for our newsletter.

    Recent Posts

    • Setting up a Home Cheese Cave
    • Beginner’s Guide to Cheesemaking Equipment
    • Cheeses by Skill-Level
    • Make a Bucket Press!
    • Re-using Cheese Cloth and Butter Muslin

    Categories

    • Blog
    • Cheesy Fun
    • Equipment
    • Ingredients
    • Meet the Cheesemaker
    • Recipes
    • Tips & Techniques
    • Uncategorized

    Blog Archives

    • August 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • January 2020
    • May 2019
    • March 2019
    • November 2018
    • September 2018
    • August 2018
    • May 2018
    • February 2018
    • June 2017
    • February 2017
    • August 2016
    • June 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • October 2015
    • June 2015
    • May 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014

    Visit The Blog

    Frequently Asked Questions

    Visit Longmont
    • Home
    • About
    • Classes
    • Shop
    • Certification
    • News & Reviews
    • Blog
    • Contact
    • FAQs
    • Privacy Policy
    • Accessibility Statement
                

    Contact: Info [at] TheArtOfCheese.com

    Copyright ©2012-2018 All Rights Reserved

    American Cheese Society Member

    Copyright © 2021 · Market Theme on Genesis Framework · WordPress · Log in

    We use cookies to ensure that we give you the best experience on our website.OkPrivacy policy