Before you feel intimidated, this homemade ricotta was truthfully one of the easiest things I’ve made. It’s a great way to impress your friends without actually putting in that much effort. Plus it's delicious; the flavor is more delicate than store bought ricotta, and the texture is light and fluffy. Pairing it on come crostini with whatever edible flowers you have on hand is a great way to celebrate spring, hopefully in the sunshine with a glass of rose. And some people telling you what a great cook you are, because, come on, you made your own cheese from scratch.
For the Ricotta
2 quarts whole milk
1 cup heavy cream
1 teaspoon salt
3 tablespoons fresh lemon juice
Line a colander with a couple layers of cheesecloth and place it in a large bowl or sink. Over medium heat in a large saucepan, slowly bring milk, cream, and salt to a rolling boil, stirring occasionally to prevent scorching. Add lemon juice, reduce the heat to low, and keep on stirring constantly until the mixture curdles, about 2 minutes. Slowly pour the mixture into the prepared cheesecloth, and allow to drain for 1 hour. If you like you can tie the loose ends of the cheesecloth around your sink faucet and allow it to drain without taking up much room in the sink. Discard liquid and refrigerate cheese. It will keep in the fridge for two days, and if you need help using it all up, lasagna will always come to your rescue.
For the Crostini
Fresh baguette, thinly sliced
1 tablespoon butter
Jam or jelly of your choice (we used sour cherry)
1 tablespoon lemon zest
Edible flowers of your choice (we used Rabe tips and dried cornflowers)
Flaky sea salt
Melt butter in a large skillet and toast the baguette slices. Layer each topping on the bread and serve on a pretty platter as an impressive appetizer. Congratulations you are now the fanciest.