This is TOO easy to not try at least once. And who doesn’t love watching science happen right in their own kitchen? I get such a kick out of it. If you love it as much as I do, you’ll probably never want to buy reg’la grocery store ricotta again.
You can simply use slather it on a piece of toast and top with some fresh herbs, or use it in your favorite lasagna recipe – I used it in a pumpkin and swiss chard lasagna and it was magical. MAGICAL.
Real whole truffles are super out of my budget, so I like to opt for a little truffle salt to impart that uncious, umami truffle flavor. I prefer a truffle salt over a truffle oil, but I encourage you to experiment with not only truffle salt but any herbs and spices you love.
Truffled Ricotta Cheese
makes 2 cups
4 cups whole milk
2 cups heavy cream
1 teaspoon truffle salt
3 tablespoons white wine vinegar (I used Trader Joe’s white wine balsamic vinegar – any good white wine vinegar will work)
Prep a large sieve with a double layer of dampened cheesecloth. Set in the sink or over a large bowl.
In a non-reactive pot (either stainless steel or enamel), bring milk, heavy cream and truffle salt to a full boil, stirring occasionally. If the milk sticks to the bottom of the pot, lower the heat slightly. Turn off the heat and add in the vinegar. Let sit for 1 minute until the curds begin to form.
Pour the curds and whey into the cheesecloth lined sieve and let drain for 20-25 minutes. The longer it drains, the thicker the ricotta will become. Discard the whey as needed (make sure the bottom of the sieve isn’t sitting in the drained whey).
Eat immediately or store in an airtight container for up to 5 days.
Cook Time: 30 minutes