Homemade Sous Vide Ricotta Cheese from Chef Caroline Pheasant | Suncoast View
SARASOTA (WWSB) - Homemade Sous Vide Ricotta Cheese
Personal Chef Caroline Pheasant, Chefcarolinepheasant.com
Serves 6 to 8
Ingredients for Ricotta Cheese
64 ounces Whole Milk
5 Tbsp Lemon Juice
1 Tsp Himalayan Pink Salt
Using sous vide circulator bring water to 190 degrees. In large bowl whisk milk, lemon juice and salt. Pour ingredients into 1-gallon zip lock bag, and remove as much air as possible. Place bag into water and clip to side of water bath. Simmer till curds and whey separate about 30 minutes. If curds have not separated then cook 10 minutes more.
Remove bag from water and let milk mixture cool for 10 minutes. Place cheesecloth in large colander, placed over bowl. Slowly pour curd and whey into colander and let drain, about 30 minutes. Stir occasionally to break up big curds. When sides are dry and the center is still
moist, transfer to clean bowl, cover and refrigerate until fully chilled, about 2-3 hours.
2 ripe Tomatoes
6oz Ricotta cheese
6 slices Prosciutto Ham
8 Basil Leaves cut in thin strips
Balsamic Glaze and Olive oil to Garnish
Salt and Pepper
Take ricotta and place in bowl and season with Salt and Pepper. Slice tomatoes into ¼ inch slices. On large plate place 1 tomato slice, then spoon about 1 tbsp of ricotta cheese on tomato. Now alternate sliced tomato and ricotta cheese in fan pattern. Next Sprinkle Balsamic Glaze over tomatoes and cheese. Now repeat with olive oil. Garnish with Basil and sliced Prosciutto Ham.
1 each French Baguette
1 pint ripe Strawberries cleaned and sliced
8 oz fresh Ricotta
2 Tbsp Wild Flower Honey
6 Mint Sprigs
Slice bread into ½ inch slices, rub with olive oil and toast in oven. Remove from oven and cool.
I large bowl mix Ricotta Cheese and Wild Flower Honey. Spread a generous amount of Ricotta cheese, about 1 tbsp on each slice of bread. Layer sliced strawberries on bread in a fan pattern. Garnish with Mint leaves.
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