Ricotta Pecorino Spread

On a cracker, crostini or cucumber slice; pretzels, pitas or peppers.  Add a little or alot to a bowl of macaroni or layer between your lasagna noodles and enjoy the magic.  This is a simple alternative to store bought, (ahem) junk. 

A little lesson first.  I can't help myself.  Ricotta means, re-cooked.  It is traditionally made by re-cooking the whey leftover from sheep's milk cheese making.  This is generally hard to come by unless you have access to a dairy farm or sheep.  I don't.  Here's the short cut:

Ricotta
Yields about 2 cups

7 cups whole milk
½ cup heavy cream½ tsp salt
6 Tbs fresh lemon juice

1. In a nonreactive pot (anything but aluminum), add milk, cream and salt.

2. Bring to a simmer, stirring occasionally, and heat until it reaches 190° on a thermometer.  Do not boil or you will scorch the liquid. 

3. Once it hits 190°, remove pot from heat add lemon juice.  Stir once to incorporate then leave, undisturbed for about 10 minutes.

4. In the meantime, line a colander with 3 layers or so of cheesecloth or if you have a clean flour sack towel, that will work, too.

5.  After 10 minutes, drain mixture into colander.  Allow to drain completely; occasionally lifting colander to be sure whey is draining.  Leave it be for an hour.

6.  Once it's drained.  You're ready to transform into a spread or use as is.  Turns out this freezes well, too.  Make a larger batch and pop into small freezer bags for future use.

Finally, Ricotta Pecorino Spread

1-2 cups fresh ricotta
1 cup grated Pecorino cheese
3 Tbs extra virgin olive oil
Salt, black pepper to taste
Pinch red pepper flake


1.  Combine all ingredients until fully incorporated.  Spread onto crostini


2. Topppers:  smoked sea salt, thinly sliced prosciutto, radish wedge, a sliced cherry tomato, small basil leaf, drizzle of balsamic...make it your own.


Enjoy!