Today we made ricotta, using fresh local milk. It was pretty easy to make, and the flavor is so rich compared to store-bought!
We finished the ricotta with celtic sea salt and fresh thyme from the garden. We tried some on crostini which was so creamy and rich - yum. Tomorrow I plan to make something for dinner using it...perhaps stuffed zucchini or italian peppers from the garden!
We found the recipe in the latest issue of Saveur Magazine - click here for the recipe...
ingredient tip::
The recipe called for animal rennet, but we used organic vegan rennet (just because that is what we had on hand) which worked great!
