Homemade Ricotta : I saw a photo on the Donna Hay magazine’s Instagram feed of bruschetta with a creamy ricotta topping. When we visited Franschhoek in December, Chef Pieter of Leopard’s Leap made his own ricotta and at the time Sam Linsell told me she regularly makes her own ricotta, so I set about finding a recipe. I managed to track down a Donna Hay recipe on Sam’s blog and here are the delicious results.
It is such a simple recipe to make and the result is quite fantastic. So much so that I doubt I will buy ricotta again. One litre of milk and cream yields about a cup of cheese so amend the recipe if you need more for a cake or pie. I did not read the recipe properly (regular occurrence) and bought single cream in stead of double cream. The curds were quite small but I don’t think it made much a difference to the end result – perhaps just less creamier but was very tasty.
Served on some toasted sour dough with a drizzle of good quality extra virgin olive oil, a few flakes of sea salt and a grinding of black pepper makes for a lovely snack or as part of a meze platter. You could of course sweeten it up with a drizzle of honey alongside a cup of tea.