The Farmette Cookbook (Roost Books, 2016) by Imen McDonnell is a compilation of tried-and-true recipes with an emphasis on local, fresh ingredients and traditional Irish kitchen skills. Enjoy this fantastic recipe for Farmhouse Tres Leches Cake.
This is not your traditional Italian ricotta cheese. Ricotta is Italian for “twice cooked” or “to cook again” and is usually made with the whey you get from making another cheese, such as mozzarella or a hard cheese. For proper ricotta, whey is heated, with or without additional vinegar, and the new cheese is strained and seasoned. Whole milk is never used.
This recipe is a variation on my Basic Farmer Cheese, with added cream for a smoother, creamier consistency that works well for filling pasta shells or topping pancakes.
Irish Farmhouse Ricotta Recipe
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 teaspoon coarse sea salt
• 3 tablespoons lemon juice, freshly squeezed
1. Pour the milk, cream, and salt into a 3-quart stainless steel saucepan, and heat the milk to 190 degrees F, stirring occasionally to keep it from scorching on the bottom. Remove from the heat and add the lemon juice, slowly stirring once or twice. Let the pot sit for 5 minutes. The milk will separate and form curds and whey.
2. Line a sieve with cheesecloth and place it over a large bowl. Pour the curds and whey into the sieve, and let strain for at least 1 hour.
3. Eat right away or transfer to an airtight container and refrigerate until ready to use.
Try this other recipe from the The Farmette Cookbook: Farmhouse Tres Leche Cake Recipe.
From The Farmette Cookbook, © 2016 by Imen McDonnell. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boulder, CO. Buy this book from our store: The Farmette Cookbook.