Homemade Ricotta Cheese Salad: A Perfect Harmony of Freshness and Creaminess
A Healthy Salad Topped Generously with Homemade Ricotta Cheese
Don’t let that leftover cream go to waste! With just milk, lemon juice, and a pinch of salt, you can make delicious ricotta cheese right at home, just like at a cafe. When paired with fresh greens, crispy toasted bread, and a sweet and tangy balsamic dressing, it makes for a fantastic meal or brunch. Make this fresh and creamy homemade ricotta cheese salad today!
For the Homemade Ricotta Cheese- 400ml Milk
- 200ml Heavy Cream
- 1/2 tsp Salt
- 3 Tbsp Lemon Juice
For the Salad- 1 handful Spinach
- 1/4 Cucumber
- 1/4 Bell Pepper (any color)
- 5-6 Cherry Tomatoes
- 2 Tbsp Toasted Nuts (e.g., walnuts, almonds)
- 1 tsp Honey or Agave Syrup (optional)
- Balsamic Glaze or Dressing
- 1 Tbsp Dried Cranberries
- 3-4 Pitted Black Olives
- 1 handful Spinach
- 1/4 Cucumber
- 1/4 Bell Pepper (any color)
- 5-6 Cherry Tomatoes
- 2 Tbsp Toasted Nuts (e.g., walnuts, almonds)
- 1 tsp Honey or Agave Syrup (optional)
- Balsamic Glaze or Dressing
- 1 Tbsp Dried Cranberries
- 3-4 Pitted Black Olives
Cooking Instructions
Step 1
Pour the 400ml of milk and 200ml of heavy cream into a clean pot. Gently heat over medium-low heat. Be careful not to let it boil over.
Step 2
Add the 1/2 tsp of salt to the warmed milk and cream mixture. Stir lightly with a whisk until dissolved. Do not stir further after this point.
Step 3
When the edges of the pot just begin to simmer, reduce the heat to low. Slowly drizzle in the 3 Tbsp of lemon juice. Stir very gently just once to combine. Over-stirring can prevent the cheese from separating properly.
Step 4
Continue to heat on low. You will see the milk proteins coagulate and separate, looking like soft tofu curds. (To check: dip a spoon into the liquid and pull it out. If soft curds cling to the spoon, it’s separating well. If it’s not separating, add another 1 tsp of lemon juice.) As soon as separation begins, turn off the heat, cover the pot with a lid, and let it sit undisturbed for about 15 minutes. This allows the whey and curds to fully separate.
Step 5
Place a sieve over a clean bowl. Line the sieve with a damp cheesecloth (or fine-mesh strainer cloth). Carefully pour the contents of the pot, the separated curds and whey, into the lined sieve.
Step 6
Let the ricotta mixture sit in the cheesecloth-lined sieve for a while, allowing the clear whey to drain out. The cheese will become thicker as more whey drains.
Step 7
Once a good amount of whey has drained and the ricotta has reached your desired consistency, gently gather the edges of the cheesecloth to form a bundle and tie it securely. Place this bundle back in the sieve, supported by the bowl, and refrigerate for at least 12 hours (overnight) to fully drain and set. This resting period will result in a firmer, more flavorful ricotta cheese.
Step 8
The next day, prepare the nuts for the salad. Toast the nuts in a dry pan over medium-low heat until lightly golden and fragrant. I like mine a bit crispier, but adjust to your preference. Let them cool before using.
Step 9
Wash the cherry tomatoes and cut them in half. (Note: The original Step 8’s instruction to ‘make slits, blanch in boiling water, peel, and cut into bite-sized pieces’ is more typical for cooking vegetables like carrots or potatoes. For cherry tomatoes, simply halving them is usually sufficient for a salad.)
Step 10
Wash and thoroughly dry the greens (spinach). Prepare the other salad vegetables: slice the cucumber thinly or into half-moons, and julienne the bell pepper. Ensure all vegetables are cut into bite-sized pieces.
Step 11
If you have whole wheat bread, spread a thin layer of butter on it and toast it in a pan until golden brown and slightly crisp. This will be a lovely accompaniment to the salad.
Step 12
Arrange the washed spinach leaves as a base on your serving plate or in a salad bowl. Carefully place a generous dollop of your homemade, creamy ricotta cheese in the center.
Step 13
Artfully arrange the prepared vegetables, halved cherry tomatoes, black olives, and dried cranberries around the ricotta cheese. Sprinkle the toasted nuts generously over the salad for added texture. (Regarding the original Step 12’s mention of ‘kumquat preserves’: If you have kumquat or orange preserves, a small drizzle (about 1 tsp) can add a lovely citrusy note. If not, a drizzle of honey will also be delicious and complement the cheese beautifully.)
Step 14
Finish by drizzling balsamic glaze or dressing over the salad in a zig-zag pattern. This adds a final layer of flavor. Serve with the toasted whole wheat bread and enjoy your delicious homemade ricotta cheese salad!
