Sunday, August 31, 2014

Chocolate Ricotta Cookies and How to Make Homemade Ricotta

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My neighbor, Vito has been supplying me with fresh, sweet goat milk! While my tries at making mozarrela cheese have been disappointing, to say the least, making fresh ricotta cheese has been. . . . Simple ~ Creamy ~ and Delicious!

Fresh ricotta is made with whole milk, or the whey you drain off when making cheeses, and an acid, like lemon juice or vinegar. I like to add a bit of heavy cream or half and half to make my ricotta decadent!


8 cups whole milk

1/2 cup heavy cream

1 teaspoon fine sea salt

1/4 cup lemon juice or apple cider vinegar

  • Heat milk to 175°F - 180°F, or until tiny bubbles form around the edges of your pot and you can see steam rising.
  • Remove pot from heat, and add lemon juice; stir gently until thoroughly mixed.
  • Leave pot untouched for 20 minutes. The curd will float to the top of the pot, leaving whey beneath.
  • Gently skim curd into a tea towel lined collander with a skimmer or slotted spoon.
  • Allow to drain for 1 hour.
  • Spoon into a covered container; refrigerate.
JULIE's TIP: If you want to make a soft cheese ~ Let ricotta drain in the refrigerator for 6 hours. You can also add finely chopped herbs and use on crackers, bruschetta, or morning toast.

These cookies are so-ooo moist, tender and chocolatey! You might just want to bake up a double batch!

CHOCOLATE RICOTTA COOKIES -makes about 3 dozen cookies

1 stick of butter or 1/2 cup butter, softened

1 1/2 cups pure cane sugar

2 large eggs

1 1/4 cups whole milk ricotta

1 teaspoon pure almond extract

2 1/2 cups unbleached flour

3 tablespoons Dutch Cocoa powder

1 tablespoon baking powder

1/8 teaspoon sea salt

  • Preheat oven to 350°F.
  • In mixer ~ Cream butter and sugar together; add eggs and almond extract and mix.
  • Stir in ricotta.
  • In a seperate bowl sift flour, cocoa, baking powder and salt together.
  • Add dry ingredients to wet ingredients; being careful not to over mix.
  • Drop large walnut-size cookie dough onto parchment lined baking sheets.
  • Bake for 9-10 minutes, or until the top is set and the bottom is a light golden brown.
  • Cool on wire racks.
Stir in ricotta or use mixer on low.

So, there you have it! No more buying expensive, unimpressive tasting ricotta from the store . . . Now that you know just how easy it is to make your own creamy, flavorful ricotta . . . You'll be whipping up a quick batch for your favorite Italian dishes, both savory and sweet!

Chocolate cookies! O yeah!

1 is the loneliest number that you'll ever know!

Here in Arizona, fall is almost upon us! It's time to get our garden planted! If you have a lemon tree, you can begin using your lemons in cooking and for homemade lemonade! Soon we'll turn off our air conditioners, and our windows will be open, letting in the cool night and morning breezes . . . Over at Julie's!!!








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