I worked at Cafe Gratitude for a month doing their books. Like a chump, I didn’t take full advantage of my employee discount. I did use it once at their location on Harrison St and had an amazing polenta (I AM WARM-HEARTED) with faux-ricotta made with cashews. It was sooo damn good that I have been searching the web for recipes. In my searching I also noticed a few recipes for real ricotta and was surprised how easy it is. I think I’ll be making both kinds on a regular basis.
These are the recipes I tried out:
1/2 cup raw cashews
1/4 cup lemon juice
2 tablespoons olive oil
2 garlic cloves
1 lb extra firm tofu, drained
1 1/2 teaspoons sea salt, or kosher salt
1/4 cup basil, parsley or herb of choice (optional)
Throw the first four ingredients in the blender and blend until smooth, crumble the tofu into the blender and add the remaining ingredients. Blend until desired consistency is reached.
Homemade Ricotta (dairy)
4 cups whole milk (1 quart)
1 cup heavy cream
3/4 cup buttermilk *optional – give you a creamier cheese
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Slowly heat dairy in a nonreactive pot, be careful not to burn the milks. Just before boiling, add lemon juice and salt and stir. As it boils it should start to curdle, the longer you let it boil the firmer the ricotta will be. When it is the desired consistency, drain the curds from the whey through a strainer lined with a few layers of cheese cloth. Set the strainer on top of a bowl and let it slowly drain and cool. Twist the cheesecloth and give it a little squeeze to shape the cheese and remove any extra liquid. Refrigerate and enjoy!