I’ve made ricotta cheese before, but I used the recipe in “Cooking with Grace” and have always wanted to try Michael Chiarello’s recipe. I have to say, they both tasted the same, so I would go back to using Grace’s because she doesn’t use buttermilk. Instead, she adds vinegar, which makes it a lot less expensive. The process is easy, as long as you keep an eye on the temperature and you are careful with the curds.
I’ve had my eye on these lasagnettes since I saw them in my new Michael Chirarello cookbook,
By the way, I wouldn’t call these recipes casual.RECIPE FOR:
The ricotta is a process of heating the whole milk and buttermilk to approx. 180 degrees until the whey separates and the curds float to the top.
Here, I’m pouring out the whey and then I allow the curds to drain in 6 layers of cheesecloth.
The ricotta drains for about 15 minutes.
Pre draining, your curds should look somewhat like this.
Wah-la! Fresh made ricotta cheese.
The lasagnette filling
These are good sized. Note they are in a large baking sheet.
The finished product was amazing. Seriously a melt in your mouth recipe.
The sauce is a basic tomato sauce with fresh basil.
With the remaining ricotta, I prepared a mock tirimisu.