Homemade Ricotta Cheese and Baked Peaches with Nuts. Domáca ricotta a pečené broskyne s orieškami.

 

 

 

You are only about 30 minutes away for making your own cheese. Am I insane? Well, I might be, but it is for a good cause.

If I am not able to buy myself a quality produce, I try to make it from scratch at home, using methods our grandmothers used to. I have learnt a lot just by watching my grandma and her mother putting every piece of their hearts into cooking with food they respect so much. Nothing fancy, only a few ingredients from my great grandma´s garden, her little farm or from my grandma´s veggie and fruit fields. When you see how even a little piece of tomato takes a few months to grow, you won´t waste it. You will appreciate every bite of it. And I think that is what we forgot to do. We forgot to appreciate the importance of knowing that everything great takes time.

I know it might be easy to go to a shop and buy yourself cheese, ready made. But why would you do it, if you can make it home yourself and the result will be better; waaay better ?! And then, when you´ll be done, you will have that proud little smile on your face saying ´I did it!. And I will do it again!´

Ricotta. Say it loud with your hand in the air, just like Italians do.

Ricotta is this beautiful fresh Italian cheese, that is unbelievably soft and unbelievably tasty. Ricotta means re-cooked as traditional way of making ricotta requires using whey (the bi-product of making cheese) so the whey is re-cooked. Here I am making it from whole milk to make it rich. And delicious.

Traditionally, cow´s milk is used in the recipe. I decided to opt for far more nutritious and better for us – goat´s milk. Why are you asking? The goat´s milk contains less lactose than cow´s milk. If you are lactose intolerant, you might try to make a switch and introduce a bit of a goat´s milk into your diet, which is kinder for you whole digestive system.
Also, the fat globules in goat´s milk are about 20% smaller, which result in a smaller and softer curd, enabling our body to digest it more rapidly. Because of the smaller fat molecules, goat´s milk is naturally homogenised. Cow´s milk with big fat molecules seperates a thick layer of the fat on top of the milk, cow´s milk started to under-go a process of homogenisation (milk fat globules are reduced in size and blended uniformly through the rest of the milk).Yes, with this process, we have started fighting our Mother Nature. Not cool.

So whether you decided to give your body a rest with all the cow´s milk products and trying out this goaty deliciousness or not, this recipe is for everyone who wants to make some beautiful homemade ricotta. Cow´s milk or goat´s milk, it tastes out of this world. And enyone can make it! :)

I love enjoying ricotta with fruit, preferably roasted and topped with nuts. It goes really well with roasted stone fruit, in this case with  beatifully ripe peaches and crunchy pistachio topping.

 

Homemade Ricotta Cheese

1 litre goat´s milk
big pinch of sea salt
juice of 1 lemon

Put milk into a saucepan over a medium heat. Add salt and let it come to milk´s boiling point. This will take something around 10 minutes. Ocasionally, tir the milk to prevent it from burning on the bottom of your pan.

When the milk will start boiling, it will create a little foamy ´dome´ on the surface. Take it off the heat immediately and pour in the juice of 1 lemon. Stir gently a few times and let it rest for about 5 minutes. Lovely curds should start forming in the milk.

Take a muslim cloth and put it over a sieve that sits on top of a big bowl. Pour the milk over the cloth. Tie a knot from all the 4 corners of your cloth and hang it above the bowl, so the whey can drop down to the bowl and your cheese will become firm. This can take up to 30 minutes or 1 hour – depending on the consistency you want to achieve.

This time I wanted to get a quite crumbly cheese so I left it hanging for about 40 minutes. But, you don´need to do so. You can let it hang only for a few moments and put it to a glass jar right away, resembling nice, creamy and spreadable cheese.

Store it in a ceramic or glass jar for up to 5 days or so, but the shelf life of this will depend on the freshness of the milk you buy, so let your nose to guide you. :)

Baked Peaches with Crunchy Nuts

4 peaches, beautifully ripe
2 tbs pure maple syrup
1 tbs olive oil
1 vanilla bean, seeds scraped
small handful of pistachios or almonds

Preheat the oven to 200°C. Line a baking sheet with baking paper.

Cut your peaches into halves and remove their stones.

Mix together maple syrup, olive oil, vanilla seeds. Chop the nuts and add them to the maple mixture.
Put your peaches on the prepared baking sheet, cut side up. Distribute your nut mixture evenly in top of the peaches.

Bake for about 15-20 minutes, until the peaches are soft to the touch and the nut topping smells wonderful.

Serve with homemade ricotta, sprinkling of nuts and maybe a drizzle of honey. Enjoy.

——–
Co ak vam poviem, ze od vyroby vlastneho syra ste vzdialeni len nieco cez pol hodinu? Ci blaznim? Mozno ano, ale je to pre vase dobro. :)
Ak si nedokazem v obchode kupit to, co potrebujem a to, co chcem, robim vsetko preto, aby som si to mohla vyrobit doma s metodami a postupmi, ktore pouzivali na vyrobu nase stare matky. Ked som vyrastala, velmi vela som sa ucila pozorovanim mojej starkej a babky, ked boli v kuchyni a do vsetkeho co robili dali aj ten najmensi kusok svojho srdca. Nebolo to nic zlozite a velkolepe. Bolo to len par ingrediencii z babkinej zahrady a jej malej zvieracej farmy a cerstva zelenina a ovocie zo starkinych policok na jej zahrade. Ku vsetkemu co pouzili vo vareni prejavovali respekt. Lebo ked vidite, ze napriklad krasnej dozretej paradajke trva niekolko mesiacov, kym ju mozete obrat, snazite si vychutnat kazdy jeden kusok z nej; snazite sa z nej vytazit maximum. A myslim, ze to je to, na co vsetci zabudame. Zabudame respektovat to, ze na vsetko uzasne treba cas a na vsetky dobre veci sa musi pockat.
Viem, ze je velmi lahke ist do obchodu a kupit co potrebujete. Je lahke kupit si syr, ktory bol vyrobeny rychlo, moznie nie z najkvalitnejsich ingrediencii a bez respektu ku vsetkemu okolo. Ale preco by ste to robili, ked si ten syr mozte vyrobit doma a bude chutit lepsie, omnoho lepsie? A potom, ked budete mat ten hotovy syr pred sebou, len sa s hrdostou uskrniete a poviete si: ´Dokazal som to! A urobim to znova!´.
Ricotta. Vykriknite ´ricotta´ hlasno, s rukou vo vzduchu ako to robia taliani.
Ricotta je uzasny, cerstvy Taliansky syr, ktory je neuveritelne jemny, kremovy a neskutocne chutny. Ricotta v preklade znamena znova uvareny, co uplne vystihuje to, ako sa tento syr vyraba. Varaba sa zo srvatky, ktora vznika ako vedlajsi produkt z vyroby syra. Ja som sa ale rozhodla ricottu vyrobit z mlieka, aby bol vysledny syr lahodne kremovy a uzasne husty.
Tradicne sa pri vyrobe ricotty pouziva kravske mlieko. Ja ale pouzivam mlieko kozie, ktore je pre nas nutricne bohatsie a zdravsie. Pytate sa preco? Kozie mlieko obsahuje menej laktozy ako mlieko kravske. Takze ak vase telo bojuje s intoleranciou na laktozu, mohli by ste dat sancu mlieku koziemu, predstavit ho vasmu jedalnicku a potesit vas zazivaci trakt.
Taktiez, tukove molekuly v kozom mlieku su okolo 20% mensie, co znamena, ze je rozptylene v mensich ciastockach. Tieto rozmery a zlozenie tukovych castic sa velmi podobaju materskemu mlieku. A aj pre toto male tukove zlozenie kozieho mlieka je naturalne homogenizovane. Nebolo vystavene procesu homogenizovania ako kravske mlieko, ktoreho tukove casti su tak velke, ze sa usadia na povrchu mlieka ako hruba vrstva. A aby tato tukova vsrtva nebola v mlieku viditelna, mlieko sme zacali ´kazit´procesom, ktory tento naturalny jav zleje do jedneho celku a vysledkom je homogenizovane mlieko, ktore prebehlo procesom, ktory je nasmu telu neznamy. Ano, vedome bojujeme proti prirode. Toto veru nase predosle generacie nerobili. Nasi stari a prastari rodicia vzali este teple mlieko, precedili ho cez sitko a vychutnavali si ho take, ake bolo od prirody. Mali by sme si vziat priklad, kym je na to cas  :)
Takze, ci sa uz rozhodnete dat koziemu mlieku prednost pred kravskym alebo nie, tento recept je vhodny pre hocikoho, kto si chce doma vyrobit vlastny uzasny ricotta syr. Kravske alebo kozie mlieko, tento syr si zamilujete! :)
Velmi rada si ricottu vychutnavam so zapecenym ovocim s chrumkavym orieskami navrchu. Velmi dobre sa hodi ku jadrovemu ovociu, ako napriklad tu. Zapecene broskyne s chrumkavymi pistaciami. Mnam!
Domáca ricotta z kozieho mlieka
1 liter kozieho mlieka
poriadna stipka soli
stava z 1 citrona
Mlieko si nalejeme do vacsieho hrnca. Pridame sol a nad miernym ohnom mlieko privedieme do varu. Bude to trvat asi 10 minut, kym nam mlieko zacne vriet. Ked sa na povrchu zacnu vytvarat bublinky a mlieko zacne poriadne vriet (malo by zacat kypiet), mlieko rychlo stiahnite z platnicky, vylejte don citronovu stavu a jemne par krat tamiesajte.
Mlieko nehajte postat v klude asi tak 5 minut. Hned by sa vam malo mlieko zacat zrazat na syr. Po 5 minutach si pripravte velku misu, do ktorej posadite sitko vylozene bavlnenou utierkou (alebo plienkou). Pomaly don vlejte vsetok syr a srvatku. Vsetky 4 rohy utierky spolu zaviazte na uloz a upevnite niekde do vysky tak, aby vam srvatka stekala do misy. Ja som uzly priviazala na varesku a tu som zavesila medzi prichytky na kuchynskej linke. :)
Nechajte oddtekat 10 minut ak chcete ziskat ricottu velmi jemu, ktora sa bude dat roztierat alebo dlhsie, ak chcete mat ricottu drobivu ako ja. Tak ci onak bude chutit vyborne, zalezi teda len na vas pre aku cestu sa rozhodnete.
Ricottu skladujte v keramickej alebo sklenej nadobe v chladnicke po dobu 5 dni. Ako dlho vam icotta vydrzi bude zalezat aj na mlieku, ktore pouzijete, tak vzdy dajte na instinkt a na vas nos, ktory bude skvelym pomocnikom! :)
Pečené broskyne s orieškami
4 krasne dozrete broskyne
2 lyzice javoroveho sirupu
1 lyzica olivoveho oleja
1 vanilkovy lusk, semiacka vyskrabkane
mala hrst pistacii alebo mandli (surove, neprazene a nesolene! :)
Predhrejte si ruru na 200°C. Plech na pecenie vylozte peciacim papierom.
Broskyne rozkrojte na polovicky a vykostkujte. Polozte na vas pripraveny plech odrezanou odkrojenou stranou nahor.
V miske si spolu zmiesajte javorovy sirup, olivovy olej, semiacka z vanilky. Pridajte posekane orechy, poriadne premiesajte a rovnomerne naneste na broskyne. Pecte asi 15-20 minut dovtedy, dokym nebudu broskyne makkucke na dotyk a dokym oriesky nebudu krasne zlatave a chrumkave.
Podavajte este teple s domacou ricottou, posekanymi orieskami a mozno s troskou medu.
Dorbu chut!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s