Recipe: Homemade Ricotta

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Homemade Ricottta (The original image is no longer available, please contact KCRW if you need access to the original image.)

There are times in my life when it’s easier to make something at home then drive across the city to get a needed ingredient.  Like on Saturday.  I had to prep ingredients for a demo appearance at Taste of  the Eastside in Barnsdall Park on Sunday.  It was partially a benefit for my nursery school.  As in, the nursery school I went to, Rose Scharlin-Echo Park Cooperative.  I love that kind of continuity!  But to make my Ricotta Gnocchi I really need to use Italian Style Ricotta which is difficult to find retail.  I had ordered some for the Angeli PopUp on Monday but it was all the way cross town.  So somehow in my mind it was going to be easier to just make some.  This is the second time I’ve make ricotta in less than a month.  I find when I repeat projects pretty close together I get a better sense of mastery over them.  Last time I used the Slashfood Kenji Alt method.  I heated the milk in the microwave to avoid scorching, but I wasn’t that happy with the way the curds formed. So this time I was curious to see how different the finished product would be if I put the milk over direct heat.

I am so much happier with the result.  Doesn’t the ricotta look beautiful?  Nothing beats the delicacy of ricotta fresh from the pot, when it’s still slightly warm.