Homemade Ricotta Crostini

For a long time, I’ve wanted to attempt making my own cheese and with the help of an amazing friend of mine, I finally worked up the courage to try creating homemade ricotta.  To my surprise, cheese making (at least of the ricotta variety) was much easier than I thought!  The cheese was very mild on it’s own, but it paired perfectly with a savoury toasted baguette.

Fresh Homemade Ricotta
Ingredients:
3 cups whole milk
1 cup whipping cream
1/2 tsp sea salt
3 tbsp lemon juice

Directions:
1. Pour milk, cream and salt into a pot and heat to 190 degrees F. while stirring occasionally.
2. Remove pot from heat and add lemon juice.  Stir once to mix, then let mixture sit for 5 minutes without being touched.
3. Fold a piece of cheese cloth into several layers and use it to line a sieve or colander.  Pour ricotta mixture into the cheese cloth and let the whey drain.  In about an hour, enough whey should have drained to create a soft ricotta.  If you prefer a firmer cheese, you can continue straining your ricotta for up to 2 hours.

Serve fresh ricotta with:
1 French baguette
2 tbsp Olive oil
1/2 tsp garlic powder
1/2 tsp sea salt
Fresh dill

Cut baguette diagonally into 1 inch thick slices and brush with olive oil.  Sprinkle slices with garlic powder and sea salt.  Place on baking sheet and bake in 400 degree oven for 8-10 minutes.  Spread toasted baguette with thick layer of ricotta cheese.  Slice cucumbers into thin slices and layer on top of ricotta.  Top with fresh dill.