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Ricotta is a pleasure to make in the dairy, or at home. Whole milk is frothed in a double-boiler, curdled with white wine vinegar and a little kosher salt, scooped into one-pound baskets and drained overnight. Both ricotta and feta are a seasonal delight, for you can easily taste the sweetness of freshly grown grass in spring cheese. We use our ricotta in our sensational raviolis, which are occasionally on the menu at Farm Dinners. You could also drizzle the fresh ricotta with honey for breakfast, or dessert.
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