Making ricotta is so easy and it has so many uses, Alison Lambert writes. As rhubarb is in season, she has served this alongside. And when the juicy summer fruits arrive, they will partner beautifully with the cheese.
Fresh ricotta with baked rhubarb
Serves 4 (makes approx. 2 cups)
Ingredients
4 cups whole milk
2 cups cream
½ tsp salt
3 Tbsp good-quality white wine vinegar or fresh lemon juice
500g fresh rhubarb, cut into finger lengths
75g sugar
1 vanilla pod, split, or ¼ tsp vanilla extract
zest 1 orange, juice
80g pistachios, almonds or pinenuts, lightly toasted
Method
Begin by making the ricotta.
Set a large sieve over a deep bowl. Dampen two layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or non-reactive pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar or lemon juice. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 or 5 days.
Preheat the oven to 190degC.
Place the rhubarb in a suitably sized oven dish, along with the sugar, vanilla and orange zest and juice. Toss to combine, cover with foil and bake until tender (12-15 minutes).
Remove from the oven and allow to cool covered so rhubarb juices continue to seep out. Serve the fresh ricotta on four plates, spoon the rhubarb and juices over and finally scatter over a few toasted pistachios.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
