HERBED RICOTTA :: an easy recipe

One of the recipes I made for the SPRING ENTERTAINING CLASS , was an herbed ricotta on toasted baguette.  I would venture to say it was everyone's favorite thing to eat that night.


 The ladies all went home with the recipe, but I thought I would be sure to share it here.



  • 4 cups whole milk
  • 2 cups heavy cream
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon cracked pepper
  • 3 tablespoons chives, chopped
  • cheesecloth
  • baguette, crackers, toast {and olive oil and garlic to rub on the baguette or toast}

In sauce pan, heat milk and cream until boiling.  Remove from heat and stir in vinegar.  Let sit for 2 minutes. Drape cheesecloth over large glass bowl, pour milk mixture into cheesecloth.  Allow the liquid to drain, leaving the cheese curds.  Let it drain an additional 30 minutes.  Transfer cheese to a clean bowl, discard whey or save for use in other recipes.  Add chives, salt and pepper to cheese, mix.  If spreading on baguette or toast, heat broiler to high. Drizzle baguette or toast slices with olive oil.  Toast on baking sheet 1-2 minutes, just until it browns.  Remove from oven and rub with garlic clove, serve with dolloped with ricotta.  It will keep 3-4 days, covered, in the refrigerator.