Gastronomixs

Ricotta

Most recipes for making ricotta are quite similar. But by varying the recipe, you can influence the thickness, firmness, and structure of the ricotta. You can also season the ricotta with different ingredients. In this recipe we used woodruff, but you could also use herbs such a tarragon, dill, or basil. 

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer.

Ricotta

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

litre

whole milk

250

g

buttermilk

50

ml

cream (35%)

10

g

lemon juice

2

g

sea salt

Preparation method

  • First rinse the pot with cold water. This prevents the milk from burning onto the bottom of the pot.
  • Pour all the ingredients into the pot.
  • Bring the mixture to the boil and then immediately switch off the heat.
  • Place a lid on the pot and leave to stand for ten minutes.
  • Pour the mixture into a passing cloth and leave to drain.
  • Store in the refrigerator. 

Serving suggestions

  • As part of a composition with components of avocado, artichoke, cucumber, or tomato.
  • As a basic ingredient for making a crème. Place the warm ricotta into a blender with green herbs and blend until smooth.
  • As part of a salad with components of apple and gherkin.

Previous page