Made from scratch ricotta cheese + lemon zest and herbs = a surprisingly quick and delicious appetizer

Who knew you could make ricotta cheese in a matter of minutes? I saw it first on Barefoot Contessa and had to try it. What begins as cream, milk, salt, and vinegar ends up as a creamy, smooth, light (tasting, not necessarily good for you) cheese. It is not only fascinating to make your own cheese, but it is so delicious! I had never thought of serving a ricotta spread at a party, but it was the hit of the night. Adding lemon zest, herbs and scallions makes it taste really fresh. Serve with really good artisan bread. (Ble Bakery is my favorite – available only at Whole Foods in Redmond, WA on Friday-Sunday and at the Sammamish Wednesday and Bellevue Saturday Markets.)

Homemade Ricotta (Taken from Ina Garten’s How Easy is That?, copyright 2010)

Makes about 2 cups

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. 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. (I tend to like mine on the thicker side, but some prefer it moister.)

I didn't have cheesecloth, so I used two layers of paper towels

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 to 5 days.

Herbed Ricotta Spread

2 cups ricotta
2 scallions, minced
3 tablespoons chopped dill
2 tablespoons chopped chives
Zest of one lemon
Salt and pepper to taste

Combine all ingredients in a bowl. Add salt and pepper to taste. Serve alongside grilled artisan bread.