Once upon a time, a miniature version of me hated cheese.
Right? I know. I don’t know. Somehow I went through an addled childhood as an outspoken enemy of cheese, picking shreds of it out of salads, scraping it off lasagna, and generally living a deprived existence. (And then one day I ate a Kraft single at a friend’s house, and the next thing I knew, half a pack of highly processed cheese was gone and a lifelong obsession with all things melt-able was born. Also, indigestion. Also, I was clearly an excellent house guest.)
Back in my inexplicable cheese-hating days, ricotta was Public Enemy No. 1. My only exposure to it was in school cafeteria lasagna, more or less, and the watery, gritty, faintly sour form it came in back then was anathema. Even after I grew into my cheese, ricotta was one that I could pretty much take or leave, haunted by that substance lurking between formless, soggy sheets of pasta on my lunch tray. It wasn’t until one day a few summers ago, mid-bite into a crostini at Frankie’s 457, that I changed my mind. Spread thick on a crusty, toasted baguette with a drizzle of honey, good ricotta is creamy, richly decadent but not overpowering, not in the least soggy or gritty or bland. And has me, a dozen-odd years later, eating it with a spoon straight out of the cheesecloth.
Maybe the most wonderful thing about ricotta, though, is how incredibly easy it is to make at home. All you need is a good-sized piece of cheesecloth, a fine mesh sieve, cream, milk, and an acid — either lemon juice or vinegar. On top of that, the formula is forgiving: increase the cream and decrease the milk if you want a richer ricotta, add a different kind of vinegar if you want to experiment with flavors. I used a seasoned rice vinegar for a subtle touch of umami and it worked wonderfully.
The tartines* here pay homage to the revelatory ones I had a Frankie’s 457, but with the added gem of a few slices of fresh fig on each. Figs are yet another thing I’ve grown to appreciate (which makes this whole post an exercise in how Young Cynthia was woefully food-blind). We were lucky enough to have a fig tree in our backyard when I was growing up, something I wholly ignored at the time — now I finally comprehend the look of glee I remember on my dad’s face as he burst into the house with a handful of ripe figs in the summer.
*I really have no reason for calling these tartines instead of crostinis. I just like the way “tartine” sounds.
Homemade ricotta // fig, ricotta, & honey tartines.
In researching homemade ricotta, I consulted Smitten Kitchen, Serious Eats, Sweet Paul Magazine, and Not Without Salt.
Ingredients
- for the ricotta:
- 3 cups whole milk
- 1 cup cream
- 3 tbsp mild 4-5% vinegar or lemon juice (if using a stronger vinegar, decrease to 2 tbsp)
- salt to season (optional)
- for the tartines:
- half a loaf of crusty French baguette, sliced into 1/2-inch pieces (4–6 slices)
- 1 tbsp olive oil for toasting (optional)
- 1/4–1/2 cup fresh ricotta
- 4–6 figs, sliced
- 3–4 tbsp honey for drizzling
Instructions
- Combine the milk and cream in a medium pot over high heat. Stirring often, heat the mixture just to a simmer (if you have a candy thermometer, about 180 degrees) then remove immediately from heat. Add the vinegar or lemon juice, give the mixture a few slow stirs, then cover with a dishcloth and set aside for 5-10 minutes to curdle.
- Line a fine-mesh sieve with two to three layers of cheesecloth, leaving enough cloth to hang over the rim of the sieve, and set it over a bowl or measuring cup large enough to catch several cups of whey. Slowly pour or scoop the curds into the cheesecloth. Let drain for 1-2 hours. For a firmer cheese, let drain longer or overnight in the refrigerator.
- When the ricotta has reached your desired consistency, transfer to a container and discard the cheesecloth. You can save the leftover whey for other uses (there are so many!) or simply discard. Serve the ricotta immediately or store in a sealable container for up to a week. Season with salt and pepper if desired.
- For the tartines, slice half a loaf of crusty baguette into 1/2-inch slices. If you like, drizzle a bit of olive oil over the slices, then broil or panfry the slices until golden and lightly toasted. Spread a generous amount of ricotta on each, layer with slices of fig, and drizzle honey over top. Serve immediately.
Notes
This will yield about 1 cup of ricotta, much more than you’d need for 4-6 tartines. Double the tartine recipe if you’d like, or reserve the ricotta for other purposes — like ricotta pancakes!
I let the cheese drain for two hours and it was still quite soft; if you want a firmer cheese in less time, you can fold another cheesecloth or a few paper towels and place it gently over the cheese, then place a weight over it (canned foods, for instance) to press out additional moisture.
Also, as noted above, I substituted 2 tbsp of the vinegar for a Japanese seasoned rice vinegar (with 1 tbsp white vinegar) and thought the resulting taste was just barely noticeable, in a great, subtly savory way.
Finally, if you tend to have 2% or low-fat milk in the house, as I do, just increase the cream to 1 1/2 cups and decrease the milk to 2 1/2.
girlinbrogues
Amazing. Thanks for another easy recipe!
Saskia / girlinbrogues.com
tworedbowls
Thank you, Saskia!!
Belinda Lo (Moonblush Baker)
Too beautiful. You have just nailed my perfect breakfast food.
tworedbowls
Thank you so much, Belinda!!
Medha (Whisk & Shout)
Love these pictures and I totally know what you mean about the word ‘tartine’. although I love the way ‘crostini’ sounds as well 🙂 I have a friend who likes EVERY cheese but ricotta! But she is a fig fan for sure. I’ve got to make this for her to change her mind.
tworedbowls
Haha!! I’m glad I’m not alone (both re: the word tartine and liking every cheese but ricotta!) Thanks so much, Medha 🙂
Kathryn
I still think ricotta in lasagna is just weird (it seems to be more of an American thing – I hardly ever see it in UK recipes). I tried it once and was put off by the texture (which you describe so perfectly). A smear of homemade ricotta on a piece of bread though is a whole different thing. So beautiful, friend!
tworedbowls
I am so with you on ricotta in lasagna! I always thought bechamel sounded so much tastier, and still do despite my ricotta recovery 😉 Thank you so much, Kathryn! (And looking forward to seeing you whenever you do come to NY!!)
Ala
I’ve been meaning to do some more DIY recipes recently, but of course there hasn’t been time for doing. It’s weird how much stuff we can miss out on in inexplicable ways, isn’t it? To this day, I don’t much like avocado or curry, but I’ve become a convert of eggplant, mushroom, and a whole slew of other things. Glad to have you on board the cheese bandwagon! I could use a great tartine in my life.
tworedbowls
Best bandwagon ever!! 😉 Thanks, Ala! I hope you try the homemade ricotta — it’s the best kind of DIY, easy and hands-off 🙂
Stephanie @ Girl Versus Dough
Where has this brilliant tartine recipe been all my life? NEED.
tworedbowls
Haha! <3 Thanks, Steph!
sherriewfal
Cynthia these photos are delicious, yes delicious!! I’m totally drooling over this one. And sidenote – funny thing that you mentioned using the word tartine. My latest recipe {decided to go with open-face sammie, cause that’s really want it is} I went back and forth on tartine – crostini – tartine – crostini – obviously tartine should always win.
You’re the best!
XO SHERRIE
tworedbowls
Hahaha omg I’m so glad I’m not the only one who contemplated this!! I gotta say “open-face sammie” has a nice ring to it 😉 and they were gorgeous, by the way! Thank you so much for your kind words, Sherrie <3
Tieghan
I have been dying to make homemade ricotta for so long. This just look too good and the tartines? I need those in my life!! Great recipe…um and photos! 🙂
tworedbowls
Thank you so much, Tieghan! 🙂
Sini | my blue&white kitchen
So happy you recovered from your distaste for cheese! Imagine what you would have missed…pizza, these tartines aka crostinis, etc. So much goodness gone!!
I love the sound of these fig tartines (aren’t figs gorgeous?) AND the way you used negative space in these shots. Well done, friend!
tworedbowls
RIGHT?! I shudder to think of how deprived my life would have been. 😉 Thank you so much for your thoughtful comments, Sini — they always make my mornings!
Pang
As I read your post, for some reason, I feel as if your were the little Cynthia (again), and I am the adult listening to your story with joy 🙂 What a lovely feeling!!!
I am so glad you finally ‘joy’ force with cheese (& indigestion) 🙂
Love this recipe and your photographs, as always. 🙂
tworedbowls
Hahaha, I love it!!! You make me smile, Pang 🙂 Thanks so much!
movita beaucoup
Cripes, I ate a quarter pound of cheese just this morning.
{not really important. just thought you’d like to know.}
tworedbowls
On the contrary, cheese always is of the utmost importance.
Erika
How I adore your photos… This is just so lovely… and yay to figs and honey on everything.. especially homemade ricotta.
tworedbowls
Thank you so much, Erika <3!
Michelle @ Hummingbird High
Your photos are absolutely stunning, and your story about the Kraft cheese singles made me laugh so hard. Can’t wait to try this recipe — I absolutely love tartines, and fig, ricotta, and honey sounds like a brilliant combination.
Emma @ Chick-o-bowl
Very interesting! I’ve never eaten figs to be honest. But I am willing to try them out. Those pictures look gorgeous! 🙂 Thanks for sharing.
Nancy @ gottagetbaked
Cynthia, I can’t get over how beautiful your photography and photo styling is. Every new post has me swooning. I can imagine how much time and care you take with each dish you make and blog post you create. This is a lovely post. I’m the pickiest eater in my family. There are things that I absolutely will not eat, while everyone around me munches happily. I just can’t with wet, sour cheeses (like ricotta, feta, blue, goat). Ricotta I’ll eat if it’s baked or cooked into something else. Your gorgeous tartines are making me change my mind!
Katrina @ Warm Vanilla Sugar
This is super impressive! Homemade ricotta sounds like so much fun!
Laura (Tutti Dolci)
Gorgeous tartines, and even better with homemade ricotta!
thevixenlife
These look lovely! I’ve made paneer cheese at home, but haven’t tried making ricotta yet. The processes are pretty much identical, so I really need to try this!! I love ricotta! I also love your idea to change up the acid to change the flavour.
Kendra
Major ricotta research props! I am so excited to try this recipe out. And the pictures are absolutely perfect, as always.
Maria | pinkpatisserie
So, so lovely! Homemade ricotta is a dream!
emily
I mean, I feel like I dreamed about these, and then I woke up and you had manifested them into real little things that actually exist, albeit a few thousand miles away, which is not helpful (to me) in the least. So back at square one, I suppose, which is: dreaming. Although in a less lazy version of today, I guess it could also be: making. As in, my own batch using the handy dandy recipe you’ve so kindly supplied. (I’m kind of having writer’s block with a post I’m working on at the moment, so I’m rambling — can you tell? Sorrrrrry…..) To put it differently: I heart you. <3
cakeoversteak
I also hated ricotta as a child. I think it was because I had it in things like lasagna and baked ziti, which I just don’t like. It comes from my disgust for ground beef. These were my problems. Now I LOVE IT. I think I also fell in love with it thanks to a similar “tartine” at a tapas restaurant in philly that incorporated herbs and lavender honey. *swoon* So this gets an A+ from me. Also, my adult self is totally jealous of your younger self for having a fig tree in the backyard.
erika
Um this is so incredibly beautiful. As always. You seriously slay me with those gorgeous photos. This could not be more perfect timing since I just bought a crapton of cream/whole milk/milk to make ice cream but now I have a ton left over…cheese galore!! So funny how drastically our tastebuds can change over time…I was also not a huge fan of ricotta as a kid, but I can’t imagine life without it now (lasagna! pancakes! these tartines!). I’m so happy that I finally grew into liking eggplant + mushrooms…but regretful that I now adore cheesecake and whipped cream. Oh my waistline ><
hipfoodiemom
oh my gawd, I’ve always wanted to try making my own ricotta. . you just may have inspired me to finally do it! My daughter, who is 7, is convinced cheese is the grossest thing in the world and apparently hates the smell of cheese. she seems to be turning a corner though. . I stopped telling her “yes” when she would ask if there was cheese in whatever I made . . I’m hoping that she has a change of heart eventually. . maybe I should buy some kraft singles, eh? it’s pretty hilarious because we are now living in Wisconsin, America’s Dairyland and I’m working with Wisconsin cheese so we have – at any given time- at least 5 different cheeses in the fridge. anyway, eating ricotta with a spoon straight out of the cheesecloth sounds heavenly and I absolutely LOVE the fig and honey tartines you have here. simply beautiful!
Lindsey
haha! you killed me with your non-cheese-eating-young-cynthia story! i could totally see how the cafeteria lasagna dissuaded you from all things ricotta. oddly enough, i find that it’s always the noodle portion of the dish that makes or breaks the lasagna as a whole (i’m sure you’re super interested to hear this! haha). photos are gorg, as per usual – loving all that light! xo
Stephanie Le
there are so many things that i used to hate as a child that i absolutely LOVE now so i know exactly how you feel cynthia 🙂
as always, gorgeous photos! your giant window is lovely! 😀
Cate @ Chez CateyLou
I have been meaning to try Frankie’s!! These tartines are gorgeous and they sound delicious!! Isn’t it so funny how our tastebuds / preferences change? I used to hate peanut butter! And lettuce. strange I know 🙂
Skye
Ok – so ricotta, honey and fig is ambrosia. Fact. So happy that you’ve come round to that way of thinking 🙂
But making your own ricotta…fabulous. Amazing. I’ve never been brave enough to try to make my own cheese – but you’ve inspired me to try. Thanks, Cynthia! Xx
Shikha la mode
Ughhh these look soooo good and perfect for summer. Need to make some ricotta and not be lazy and buy it!
dinnersforwinners
Hahaha oh, I love your woeful food-blind stories! We all have them, I’m sure. Mine is mushrooms. They used to make me sick, and now, I can’t get enough! I was making ricotta on Sunday morning for some pizzas later, and my husband was like:: “Why is store-bought ricotta so grainy and gross?” And I did not have an answer except that I likewise abhor it. Homemade is a simple reward for little effort! Cynthia, your photos are knocking it out of the park. Seriously! I love third from the bottom ESPECIALLY. So much talent, lady!
(PS, making your cold kimchi noodles AGAIN this weekend to take to a cookout. You’re welcome, cookout attendees! Those noodles are tha best!)
Amy | Club Narwhal
Oh man, I was a total ricotta hater as a child–mostly because of similar horrifying school lunch moments 🙂 But this ricotta looks like something I can get behind. Absolutely gorgeous photos!
Ami@NaiveCookCooks
Been wanting to make homemade ricotta for some time now. Your post boosted my morale again!! Looks so delicious!
Valentina @Hortus
Oh man I LOVE ricotta. It’s one of my favorite thing ever. Ricotta gelato with caramelized figs. My God.
I want try making my own – I really should at some point, just for the heck of it.
I’m sharing a little secret over here…I take the mozzarella off my pizza, or order it without.
*runs and hides*
leahgreenbergdavis
This is such a lovely combination ~ The sweetness of the figs and the creaminess of the ricotta. . .delicious!!
Joyti
Oh, I love cheese. Always, always have – my whole family does – but especially me.
I also prefer the word tartine to crostini. It’s just a nicer word, and it doesn’t involve that “tini” ending, which sounds a little twee.
ANd these look delicious. Ricotta AND figs, yum!
aswoonfulofsugar
This is too coool! Never thought of making my own ricotta before! And the ricotta, honey, fig combo is just my favourite on toast. Perfectionnn
Theresa
Have you ever used goat milk to make goat ricotta?
tworedbowls
I haven’t personally, but I saw links for it when I was researching it and it sounds incredible! Have you? I’d love to hear your thoughts!
Kristan
I too used to have a strong dislike for various cheese. Ricotta was the one cheese that I dared not touch. I had a bad experience and that was enough for me. But then, by accident I finally tried homemade ricotta and I fell in LOVE. I love the way you presented it here. The marriage of fresh ricotta, figs, and honey is genius. btw… I am looking forward to your joint post with Molly!