Tuesday, June 18 2013, 10:07 AM MDT
Homemade Ricotta with Blueberry Skillet Sauce
As Aired on June 6, 2013
Recipe Courtesy of Lydia Martinez, Whole Foods
Fresh Ricotta Ingredients:
2 cups whole milk
1/2 cup heavy cream
1/3 cups buttermilk - plus more if you'd like it a little tangier
¼ teaspoon fine sea salt
1.) Add the ingredients to a medium pot. Bring to a very gentle boil over medium heat.
2.) Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl
3.) Once the curds begin to separate from the whey, stir very gently and set heat to low. Cook for 2 more minutes, then remove pot from heat and set on an unlit back burner for at least 30 minutes, and up to one hour. (this will help the curds further develop).
4.) Ladle the curds into the cheesecloth-lined strainer. When all the curds have been spooned into the strainer, pull the cheesecloth up the sides to loosely cover the ricotta in the strainer. Let sit for 10 minutes to drain.
5.) Store in a tightly covered container in the refrigerator for up to three days.
Blueberry Skillet Sauce Ingredients:
1 pint organic blueberries (about 2 cups)
1/3 cup sugar
2 teaspoons lemon juice
1.) In a large skillet, heat blueberries, sugar and lemon juice over medium heat until berries burst, about 15 minutes, stirring occasionally.
2.) Serve warm or at room temperature.
Serve Fresh Ricotta over pound cake, angel food cake or shortcake w/ skillet sauce drizzled over the top
(Copyright 2013 Sinclair Broadcasting Group.)