This post is sponsored by Paderno Kitchenware. As always, all opinions expressed are my own.
Have you ever tried making cheese? If not, ricotta is a great place to start — it’s one of the simplest cheeses you can make at home and honestly tastes so much better from what you find in the supermarket. And all you need is some milk and an acid!
Although you can make ricotta on the stovetop, this time I used the Paderno 6-quart Programmable Slow Cooker. Using a slow cooker offers a couple advantages. First, it allows for a more gentle heating of the milk (which you can stretch to a few hours if you are busy with other things). Second, it helps maintain a constant temperature once the acid is added.
While most ricotta recipes instruct you to let the acidified milk sit for 5-10 minutes before straining, I learned from a Serious Eats article that the yield and taste of homemade ricotta is vastly improved if you keep the mixture at a higher temperature for 20 minutes. On the stovetop, this means constant heat adjustments and pan babysitting. But thanks to the heat retention of the enamel crock and the precise temperature settings of the slow cooker, this part of the ricotta-making process is simple. Just hit a button and let the slow cooker do the work for you!
My favorite way to enjoy fresh ricotta is on fresh bread; and for these toasts, I baked a loaf of sourdough bread in the Paderno Dutch Oven. Baking bread in a dutch oven is a simple way to mimic the steam ovens commercial bakeries use. The thick walls and tight cover of the dutch oven seal in moisture and heat, allowing the loaf rise to its potential and develop a shiny, crackly crust!
Sometimes I top ricotta toasts with a drizzle of honey or swirl of jam. But during the summer (aka tomato season) you can’t beat blistered cherry tomatoes and fresh basil. I could honestly eat this any meal of the day — simple perfection!
A few notes:
- This ricotta recipe is easily doubled; just note that it may take a bit more time initially for the milk to reach temperature.
- To bake a loaf of bread in a dutch oven, put the dutch oven (with the cover) in the oven while the oven is preheating. Turn your unbaked bread dough onto a piece of parchment and score as desired. Carefully remove the preheated dutch oven and take off the lid. Transfer the dough, still on the parchment, to the dutch oven and replace the lid. Return the dutch oven to the oven and bake for about 20 minutes (or roughly half the baking time); then remove the lid and continue baking the bread until finished.
Homemade ricotta and blistered cherry tomato toasts
For the homemade ricotta:
- 4 c whole milk (substitute up to 1/2 c heavy cream if desired)
- 1 Tbsp + 1 tsp (20 ml) distilled white vinegar
- Pinch of fine sea salt (to taste)
For the blistered cherry tomatoes:
- 1 pint cherry tomatoes
- 1 Tbsp olive oil
- Salt and pepper, to taste
- 4 thick slices sourdough or country-style bread, homemade or store-bought
- Extra virgin olive oil
- Fresh basil
- Flaky salt and freshly ground pepper
- For the homemade ricotta: Pour the milk into the slow cooker. Heat, partially covered, until a digital thermometer reaches 185F. This can be done over a few hours on the low or medium setting, or in 30-60 minutes on the high setting. Stir occasionally to keep the milk from scorching on the sides.
- Once the milk reaches 185F, turn off the slow cooker. Add the vinegar and gently stir for about 10 seconds to distribute. Turn the slow cooker back on to the low setting and maintain a temperature of 175-190F for twenty minutes without stirring. Meanwhile, line a strainer with cheesecloth and suspend over a large measuring glass or bowl.
- After twenty minutes, use a slotted spoon to transfer the curds to the lined strainer. Allow to stand until the excess liquid has liquid has drained off, or until you reach desired texture (less time for a softer ricotta and more for drier). Add salt to the curds and gently stir to distribute. Use immediately or store refrigerated in an airtight container for up to three days.
- For the blistered cherry tomatoes: In a medium skillet, heat the olive oil over medium-high heat until shimmering. Add the tomatoes and saute until blistered, about two minutes. Transfer to a bowl and season to taste.
- Assemble the toasts: toast bread if desired. Spread on ricotta and top with blistered tomatoes. Finish with a drizzle of olive oil, flaky salt and a few turns of freshly ground pepper, and fresh basil leaves.