4 oz. ricotta cheese¾ cup shredded mozzarella cheese
¾ cup shredded sharp Cheddar cheese
2 Tablespoons mayonnaise
1 Tablespoon chopped pimientos
Pinch of salt
1/8 teaspoon cracked black pepper
First process the ricotta cheese until smooth. (this step can be eliminated because fresh ricotta is smoother than store bought) Transfer to a medium bowl and stir in the remaining ingredients until combined.Yields: about 1 ½ cups
This version is best used in hot dishes. Serve the pimeinto cheese spread over slices of bread and toasted until cheese melts.
Buttermilk Ricotta Cheese
4 cups good quality whole milk (I used Country Girl Creamery, a local dairy that sells their milk in my town's grocery stores)
1 cup buttermilk
1/4 tsp. fine sea salt (more can be added if ricotta is served by itself)
Bring to a boil the milk and buttermilk in a medium saucepan over medium-high heat, stirring occasionally. Once the milk mixture starts to boil, reduce the heat to medium and cook for 4 minutes.
Remove from the heat and stir in the salt.
Line a wire strainer with cheesecloth and set it over a deep bowl. Pour the milk mixture through, trapping the curds in the cheesecloth and let drain for 15 minutes.
I served the ricotta cheese with a drizzle of olive oil and slices of pear and toasted baguette.