if i had known how easy it was to make homemade ricotta, i would have tried it a LOOONNNNNNGGGGG time ago. i love fresh, creamy, decadent ricotta, but the ones sold at the grocery store leave something to be desired. they are just a bit, artificial. 

for the baby shower wes and i are catering this weekend, i really wanted to serve a delicious balsamic berry jam over ricotta on toast, so it pushed me to take that leap to homemade. 

game. changer. 

it requires ingredients you likely have at home or could pick up in one trip to the store. it takes less than ten minutes of work and it is worth every second. you can order cheesecloth HERE and be making your own in no time. 

homemade ricotta
yields: 1 cup
prep time: 1 minute
active time: 15 minutes
inactive time: 1 hour total time: 1 hour & 15 minutes
ingredients: 1 quart whole milk. .5 cup heavy cream. 2 tbs lemon juice. .5 tsp salt. mesh strainer or sieve.cheesecloth. 

in a large, heavy pot, combine the salt, milk and cream. over a medium heat, gradually bring the liquid to a rolling boil. the time here may vary depending on how cold your milk and cream start out, but anywhere from 5-10 minutes. 

add in the lemon juice and reduce the heat so that the liquid is simmering. simmer the liquid till it begins to curdle. about 2-5 minutes. 

remove the pot from the heat and pour the liquid into the strainer lined with cheese cloth placed over a large bowl. 

allow the ricotta to drain for an hour. 

use or store in the fridge for up to two weeks. i recommend it on toast, some lasagna or blood orange & ricotta pancakes.

xo, a

homemade ricotta
yields: 1 cup
prep time: 1 minute
active time: 15 minutes
inactive time: 1 hour total time: 1 hour & 15 minutes
ingredients: 1 quart whole milk. .5 cup heavy cream. 2 tbs lemon juice. .5 tsp salt. mesh strainer or sieve. cheesecloth. in a large, heavy pot, combine the salt, milk and cream. over a medium heat, gradually bring the liquid to a rolling boil. the time here may vary depending on how cold your milk and cream start out, but anywhere from 5-10 minutes. add in the lemon juice and reduce the heat so that the liquid is simmering. simmer the liquid till it begins to curdle. about 2-5 minutes. remove the pot from the heat and pour the liquid into the strainer lined with cheese cloth placed over a large bowl. allow the ricotta to drain for an hour. use or store in the fridge for up to two weeks. i recommend it on toast, some lasagna or blood orange & ricotta pancakes. 

food has become an art. it is no longer just about fueling your body. good food is now defined not only by how it tastes, but by how it looks and pleases the senses. which is great for me, because i love to play with my food. 

but let's be real. most of us don't have enough hours in the day to squeeze in a workout, regular errands or even a shower, let alone "style" our dinner. just EATING dinner is a win on some days. 

however, it is really nice sometimes after a long day to indulge in something that feels a little special. so, when i have an hour or two at my home on the weekends and nothing much to do, i'll make some pineapple flowers or dried citrus wheels to keep on hand for when i need a pick me up. they are CRAZY EASY to make, they keep for six months in an airtight container and they are the perfect addition to a sad or boring plate or cocktail. 

pineapple flowers
makes: 10-20 flowers (depending on a mini pineapple vs regular size)
prep time: 10 minutes
bake time: 1 hour
active time: 10 minutes
total time: 1 hour 20 minutes
ingredients: mini or full sized pineapple. mandolin or very sharp knife. silicone baking mat or parchment paper. baking sheet. 

start by preheating your oven to 225 f. line your baking sheet with your parchment or silicone mat. remove the top, bottom and all the skin of the pineapple. 

slice the pineapple very thin. one eighth of an inch or thinner. BE CAREFUL! 

place the pineapple on the baking sheet. bake the pineapple for 25 minutes a side (flipping them halfway through. bake for 20 minutes each side if you are using the mini pineapple. 

when the pineapple is dried, remove it from the oven. now you can leave the flowers flat, or while they are still warm, you can use your fingers to press the sides of the pineapple up to make more of a flower shape. 

allow the pineapple to cool completely. use or store in an airtight container in a pantry or cupboard for up to six months. 

use as desired. 

xo, a

pineapple flowers
makes: 10-20 flowers (depending on a mini pineapple vs regular size)
prep time: 10 minutes
bake time: 1 hour
active time: 10 minutes
total time: 1 hour 20 minutes
ingredients: mini or full sized pineapple. mandolin or very sharp knife. silicone baking mat or parchment paper. baking sheet.
tart by preheating your oven to 225 f. line your baking sheet with your parchment or silicone mat. remove the top, bottom and all the skin of the pineapple. slice the pineapple very thin. one eighth of an inch or thinner. BE CAREFUL! place the pineapple on the baking sheet. bake the pineapple for 25 minutes a side (flipping them halfway through. bake for 20 minutes each side if you are using the mini pineapple. when the pineapple is dried, remove it from the oven. now you can leave the flowers flat, or while they are still warm, you can use your fingers to press the sides of the pineapple up to make more of a flower shape. allow the pineapple to cool completely. use or store in an airtight container in a pantry or cupboard for up to six months. use as desired.