Ricotta Cheese with Balsamic Figs from Chef Alyssa
Makes 1 Pint
Ingredients for Ricotta
- 4 cups whole milk
- 2 cups heavy cream
- 2 tsp kosher salt
- 3 Tbsp lemon juice
- 3 Tbsp apple cider vinegar
- Prepare a strainer lined with two or three layers of cheesecloth over a bowl. Ready a piece of butchers twine for trussing the bundle later.
- Pour the milk and cream into a stainless-steel pot and stir in the salt. Bring the heat on the milk up to a full boil over medium heat, stirring occasionally. Using a wooden spoon, stir in the lemon juice and vinegar.
- Turn off the heat, place a lid on top and allow the mixture to stand for 15 minutes to allow it to curdle; do not stir after acids are incorporated.
- As the curds form on top of the whey, skim it off with a strainer basket and transfer to the cheesecloth lined basket. Allow it to drain into the bowl for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Complete the Dish
- 8 to 10 mission figs
- ½ cup balsamic vinegar
- 1 sprig rosemary
- 1 bay leaf
- 6 black peppercorns
- De-stem the figs and cut in quarters.
- Tie the rosemary, bay leaf and peppercorns in a sachet.
- Place all ingredients in a small pot and simmer until the figs are plump and the balsamic is reduced to syrupy.
- Discard the sachet and serve the figs on top of the ricotta cheese.
And, here’s your finished dish!
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