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Seriously Simple: Fresh ricotta cheese offers comfort, possibilities

By Diane Rossen Worthington, Tribune Content Agency on

The first time I tasted fresh ricotta cheese in the U.S. I was at the book signing of an expert Italian cook. She served ramekins of warm cheese, soft and creamy, drizzled with green olive oil and sprinkled with fresh herbs. I couldn't get over the slightly sweet flavor, smooth texture and beautiful presentation. I was bitten by the ricotta bug! Just a taste of this offers creamy comfort and loads of possibilities.

Fresh homemade ricotta cheese is far superior to the best store-bought variety. You can find whole milk ricotta cheese that is pretty good at the market, but often the cheese is a bit watery. Some experts assign the name of cream cheese to this homemade gem when cream is added to the mixture. I still call it ricotta (which, by the way, means "recooked" in Italian). I tested many recipes from books, cooks and friends and finally came up with the following recipe. You can use fresh lemon juice, but I prefer white vinegar for its clean flavor.

There are a few things to know when making this cheese.

1. For easy cleanup, wash out the saucepan (hopefully non-stick) with cold water to keep milk from sticking on the bottom.

2. It is essential that you NOT use ultra-pasteurized milk, or the cheese recipe will not work.

3. Make sure you have a candy or deep-fry thermometer, cheesecloth and a large strainer with a handle.

 

4. As the curds drain, the consistency goes from soft to firm, so watch carefully to achieve desired consistency.

I love to embellish this cheese with a bright pesto for a delightful appetizer. You can use your favorite pesto and just add a handful of cooked peas, fresh mint leaves and the zest of a lemon, all blended together, for a perky companion to the decidedly simple-flavored ricotta.

There are also many other possibilities for this basic dish. Consider dolloping the ricotta over sun-dried tomatoes or olive tapenades, or pour an assertive almond romesco sauce over the cheese. But that's just the beginning.

Use this cheese in pastas, on pureed vegetables or even on potatoes. For dessert, serve a ramekin of this drizzled with white truffle honey and garnished with pistachios. Or, serve it with sliced nut bread. As you can see, there are many possibilities for you to be creative with the ways in which you present and eat this cheese.

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