Fresh Ricotta with Red Chile and Honey

Fresh ricotta is not only a delicious and versatile cheese, but also surprisingly easy to make. Andrew Zimmern likes to season his ricotta with honey and spicy chiles, and schmear it on grilled bread.

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  • Servings: Makes 2 cups
KEY: American, Italian, Appetizers/starters, Dips & Spreads, Make Ahead, Snack

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  • 8 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon fine sea salt, plus more for seasoning
  • 1/4 cup distilled white vinegar
  • 1 fresh hot red chile—stemmed, seeded and minced
  • 1 tablespoon honey, plus more for drizzling
  • Pepper
  • Grilled rustic bread, for serving

How to make this recipe

  1. In a large saucepan, combine the milk with the heavy cream and 1 teaspoon of salt and cook over moderately low heat until a candy thermometer inserted in the mixture registers 175°, about 12 minutes. Gradually stir in the vinegar, then remove from the heat and let stand until the milk solids float to the surface, about 20 minutes.
  2. Using a slotted spoon, gently transfer the milk solids to a cheesecloth-lined sieve set over a bowl. Let drain for 1 hour. Discard the liquid.
  3. Transfer the fresh ricotta to a bowl and refrigerate until slightly chilled, about 30 minutes.
  4. Fold the minced chile and 1 tablespoon of honey into the ricotta and season with salt and pepper. Drizzle honey on the ricotta and serve with grilled bread.

Make Ahead

The ricotta can be refrigerated for up to 3 days.

Contributed By Photo © Madeleine Hill Published October 2014

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507499 recipes/fresh-ricotta-with-red-chile-and-honey 2014-12-19 Andrew Zimmern american|italian|appetizers-starters|dips-and-spreads|make-ahead|snack october-2014 recipes,fresh-ricotta-with-red-chile-and-honey 507499