In One-Hour Cheese (Workman Publishing, 2014), Claudia Lucero uses a basic approach based on thousands of years of cheesemaking wisdom — heat milk, add coagulant, drain, salt and press — to demonstrate how to make sixteen fresh cheeses at home. Fully illustrated instructions accompany each foolproof recipe to ensure success in your cheesemaking ventures. The following recipe is from chapter 2, “One-Hour Cheese Recipes.”
You can purchase this book from the MOTHER EARTH NEWS store: One-Hour Cheese.
Dip cookies or fruit into it, fill sugar cones with it, or (if you want to be terribly by the book) actually use this dip to stuff cannoli shells. Here’s an incredible, and incredibly easy, way to take your homemade ricotta to party time.
• 1 tablespoon honey or real maple syrup
• Zest of 1 organic lemon
• Squeeze of lemon juice
• 1 teaspoon anise seeds
• 1 to 2 ounces shaved dark chocolate, plus more for garnish if desired
• 1 cup chilled ricotta
• 2 tablespoons crushed pistachios (optional, for the topping)
1. Mix the honey, lemon zest, lemon juice, anise, and chocolate into the cup of chilled ricotta. Stir until smooth. Adjust any ingredient to taste. Top with the crushed pistachios and more shaved chocolate, if desired.
2. Serve it with cookies or biscuits — or ripe fruit (strawberries, apricots, and plums lend a nice contrast).
More From One-Hour Cheese:
Reprinted with permission from One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata by Claudia Lucero and published by Workman Publishing, 2014. Buy this book from our store: One-Hour Cheese.