© Madeleine Hill
Active Time
30 MIN
Total Time
3 HR 30 MIN
Yield
Serves : Makes 2 cups

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. Slideshow: Great Ricotta Recipes

How to Make It

Step 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.

Step 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.

Step 3    

Transfer the fresh ricotta to a bowl and refrigerate until slightly chilled, about 30 minutes.

Step 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.

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