I had two culinary goals that I wanted to attain this year, the first bake my own bread, the second is to make my own cheese.
My first attempt at cheese making last year failed horribly, so did my second attempt. I think the problem was I was aiming too high. Perhaps homemade cheese curds for a novice cheese maker wasn’t the most brilliant thing I’ve ever done.
Not one to instantly give up on a task when I fail, I figured mayhaps it would be better if I started with a simple cheese. A cheese so failsafe a child (with supervision!) could make it. Homemade ricotta!
I had recently picked up a tub of Salvatore Bklyn’s ricotta cheese and my goodness had I never tasted ricotta so luscious. This was ricotta that tasted like cheese, was incredibly smooth, creamy and rich.
My goal – to recreate this at home. Lucky me, Smitten Kitchen had already done the job. The principles for making ricotta are basically the same, you need milk, an acid and salt. For Salvatore Bklyn style ricotta? Add cream.
For me at the end? I like to top it with a little truffle salt and olive oil on a slice of baguette. Pure perfection.