Ricotta on Bread

Posted on by guseraph Leave a comment

Sometimes I’ll post recipe ideas as they pop up in my mind, without the detailed recipes, like how to make the bread from scratch. Most of the time it’ll be because I feel like other recipes are better than mine. For example, sourdough bread. I, like a bunch of other people in quarantine, tried to keep a sourdough starter going for a few weeks until it turned watery and started smelling weird. That’s when I said fuck it and threw it out. I’ll buy my sourdough from the pros, thank you very much. This recipe is simple enough, buy the stuff and put it together. Ricotta is best when made at home, so I linked the recipe.

Ingredients
– Sourdough
– Ricotta cheese
– Fresh or dry oregano
– Honey
– Finishing salt

Cut the sourdough into half-inch slices and fry it in neutral flavored oil. It’s so much healthier than toasting it. Just kidding, it’s probably terrible for you but it’s oh-so-delicious. Remove from pan and drain on a wire rack or paper towel to drip off that excess oil. Add a healthy scoop of ricotta on the bread, drizzle with honey, sprinkle some oregano and salt. Perfect pre-dinner amuse-bouche.

Ricotta Cheese

Posted on by guseraph 2 Comments

Some things are just so simple that there’s no excuse not to make it yourself, even if just once. When you make ricotta at home, you can control how much moisture is in it. You do this by letting it rest however much you want in the cheese cloth. The longer it rests and drains in the cheese cloth, the drier it is. The annoying thing about this is that you have to buy a thermometer, but you should have one anyway. So go on that website and buy it.

Ingredients
– 1 gallon whole milk (NOT ultra-pasteurized)
– 1 teaspoon citric acid (or 2/3 cups vinegar)
– Salt to taste

Heat the milk gently to 200°F, stirring it the whole time. Once at temperature, turn off the heat and stir in the citric acid (or vinegar). Let it sit for 10 minutes, if it hasn’t separated into little curds and a clear yellowish liquid, add a little more acid. Once it separates, drain it with a mesh strainer lined with cheese cloth. The yellowish liquid is whey, yes THAT whey from your protein powders, so either drink it or use it as a substitute for water in baking. Once the cheese has the texture you want, salt it to your liking and eat it, or use it for whatever you were going to use it for.