When we first posted this recipe in May, 2014, Kate Johnson of Briar Gate Farm in Boulder, Colorado had just opened her school of cheese making, The Art of Cheese. Even though she was super busy with that, she took the time to share her recipe with us and we are very grateful.
Kate teaches a wide variety of classes in Longmont, Colorado – beginner and advanced. Last fall, Channel 2 in Denver featured Kate milking her goat and making chevre – https://theartofcheese.com/
This past November, Kate’s cheesemaking school moved into the Cheese Education Center in the brand new Haystack Mountain Goat Cheese Creamery! They are expanding their class offerings including doing monthly Cheesemaking Bootcamps – 3-day events featuring Farm-to-Table Classes, Winery and Brewery tours and much more. In February, the bootcamp theme is “For the Love of Cheese, Wine & Chocolate” and will feature not only a variety of cheesemaking classes, but also a wine-making class and a chocolate-making class. Book your “culinary vacation” now and Kate will give a 15% discount on any bootcamp to the readers of this article. Register at www.theartofcheese.com and use coupon code NEC15
Ricotta
Note: We have many recipes for ricotta in our book (Home Cheese Making), on our website (Jim’s detailed recipe) and in the archives of this very blog. So, whether you use those or the one Kate shared with us below, you will have the right ricotta for your mousse.
Ingredients:
1 gallon whole or 2% milk
¼ cup apple cider vinegar
3 Tbsp butter
¼ tsp baking soda
Directions:
1. Start with 1 gallon milk (goat’s or cow’s milk will work; 2% or whole)
2. Heat milk to 195F, stirring regularly to keep from scalding.
3. At 195F, remove from heat and stir in 1/4 cup apple cider vinegar. Stir for about a minute. (If curds do not separate from whey, heat to 205F.)
4. Once curds form, ladle them out into a cheesecloth-lined strainer. Drain for 1 minute.
5. Add 3 TBSP butter and 1/4 tsp baking soda. Stir. Eat. Enjoy! (can be frozen)
Variations: Eat this ricotta warm on bread or crackers, use in your favorite recipe or add chopped kalamata olives, chopped fresh herbs, prepared pesto and pine nuts, sun-dried tomatoes… Let your imagination run wild!
Chocolate Ricotta Mousse
From Realsimple.com
Ingredients:
2 cups ricotta (best if you have added the butter and baking soda to it, but not necessary)
2 tablespoons confectioners sugar
4 ounces semisweet chocolate, melted, plus more, shaved, for topping
Directions:
1. In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
2. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)
For printing:
Ricotta
Ingredients:
1 gallon whole or 2% milk
¼ cup apple cider vinegar
3 Tbsp butter
¼ tsp baking soda
Directions:
1. Start with 1 gallon milk (goat’s or cow’s milk will work; 2% or whole)
2. Heat milk to 195F, stirring regularly to keep from scalding.
3. At 195F, remove from heat and stir in 1/4 cup apple cider vinegar. Stir for about a minute. (If curds do not separate from whey, heat to 205F.)
4. Once curds form, ladle them out into a cheesecloth-lined strainer. Drain for 1 minute.
5. Add 3 TBSP butter and 1/4 tsp baking soda. Stir. Eat. Enjoy! (can be frozen)
Variations: Eat this ricotta warm on bread or crackers, use in your favorite recipe or add chopped kalamata olives, chopped fresh herbs, prepared pesto and pinenuts, sun-dried tomatoes… Let your imagination run wild!
Chocolate Ricotta Mousse
From Realsimple.com
Ingredients:
2 cups ricotta (best if you have added the butter and baking soda to it, but not necessary)
2 tablespoons confectioners sugar
4 ounces semisweet chocolate, melted, plus more, shaved, for topping
Directions:
1. In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
2. Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)
