Pretty basic. Raw milk from Upinngil Farm, Strawberries from Upinngil farm.
Pick the strawberries and go home and prepare to make the easiest cheese there is. All you need is a strong interest in cheese, fat and all that entails. In addition to that, a nice big stock pot, a thermometer that goes up to 200 degrees, citric acid from the hardware store (or online), some cheese cloth and a gallon of raw milk, or regular whole milk. Mint would be nice as a garnish if it is up yet in your yard.
This recipe for the Cheese Queen who is never wrong about these things.
Strawberries with Fresh Ricotta
1- quart fresh, local strawberries
1- gallon whole milk
4- tablespoons fresh mint leaves
2- tablespoons grade b maple syrup
1- cup cool water
2- teaspoons citric acid
1- Food Thermometer that goes to 200 degrees
Dissolve citric acid in water and stir. Pour gallon of milk into a stock pot. Stir in ½ cup of the citric acid into the milk. Heat milk on low to medium and stir to prevent scorching. Tiny curds will begin to appear as they separate from the whey. Bring the mixture to between 180 and 190 degrees. When the mixture gets to the temperature range, the curds will become much more fluffy and rise to the top of the pan. When the whey is no longer milky, remove from the heat. Let the curds and whey rest for ten minutes in the stock pot off the heat so they continue to set.
Line colander with cheese cloth and place over a pan. Slowly remove curds from stock pot with slotted spoon and place into colander with a slotted spoon. Work slowly to prevent the curd from breaking up. When you have all of the curd collected, take the corners of the cheese cloth and tie together to create a small hammock for the cheese. Hang from the faucet of your sink or over a wooden spoon straddling over a bowl. Allow to drain for between 10 minutes and several hours depending on the consistency you desire. The longer it rests, the more dense the cheese becomes.
Wash strawberries and slice in half, length wise, removing the stem. Set aside four sprigs of mint for garnish and cut the rest of the mint into thin ribbons by rolling them and slicing width-wise. Combine mint, strawberries and maple syrup and heat over a small flame. Cook down until the sauce is somewhat thickened, about 10 minutes. Take off heat and cool down
Scoop ricotta like ice cream into small bowls and drizzle the strawberry sauce over it. Garnish each plate with a big strawberry and some mint leaves.