Lavender Ricotta from ‘Better on Toast’
Reprinted with permission from Better on Toast: Happiness on a Slice of Bread–70 Irresistible Recipes by Jill Donenfeld (William Morrow).
Photograph by John Von Pamer
Lavender Ricotta
Makes 1 to 1½ cups ricotta, but double it up, no problem
A toast basic every enthusiast should know: ricotta is a big deal in Toast Town. Put another way, there are a few things that I do on a regular basis: I do twenty push-ups almost every day. I write thank-you notes. I carry a headlamp in my bag and often a Leatherman tool, too. I eat chewable vitamin C. I can’t get it together to routinely floss, but I do make ricotta. It is stupidly easy to make and completely outstanding. It’s versatile, essentially foolproof, and total princess food. Eat it in the morning: you’ll feel like royalty all day. It’s also less expensive than buying it and way, way more impressive. Make lavender ricotta because it’s just that extra bit of brag power. Top it with a few goodies and you’ll make a loyal puppy out of the person you’re feeding.
1 quart whole milk
½ cup heavy cream
½ teaspoon salt
2 tablespoons lavender
One 1-inch-long fresh ginger knob, peeled and thinly sliced
2 tablespoons freshly squeezed lemon juice
Bring the milk, cream, salt, lavender, and ginger to a boil in a medium saucepan over medium heat, stirring often so that the mixture doesn’t burn, about 10 minutes, then remove from the heat.
Line a sieve or mesh strainer with cheesecloth and place it over a medium bowl. Pour the mixture through the cheesecloth to strain out the lavender and ginger and discard them.
Return the infused milk to the pan and place the pan over medium-low heat. Add the lemon juice and bring to a simmer, stirring constantly. After about 2 minutes, the mixture will start to curdle—the solids will start to pull away from the liquid.
Line the sieve or mesh strainer with new cheesecloth and place it over the bowl. Pour the mixture through the cheesecloth and set it aside to strain for about 1 hour. (Remember, strain time affects consistency and yield, too. Proceed according to your preference.) Discard the liquid* and transfer the ricotta to a bowl. Chill until cold and eat within 3 days.
*Cook brown rice using your lavender whey. Whey rice is way good.
NOTE: If you aren’t in the mood to make ricotta, buy it and proceed with your toasts. If you’re looking to cut a few calories, you could even use cottage cheese. You’re still a princess. As much as I love ricotta, I just want you to be happy.
More ricotta recipes:
Ricotta and Spicy Greens Pizza
Apricots + Ricotta + Pistachios = Awesome
