Ricotta
Ricotta is the perfect “starter cheese” if you’ve never made cheese before. It’s as simple as heating milk, adding a bit of acid, and then scooping out and draining the fresh cheese curds. Spread it on toast, topped with a spoonful of Blistered Cherry Tomatoes (page 206) or a drizzle of honey, or dollop a spoonful on a bowl of pasta.
Be sure to use fresh, pasteurized milk for any cheese-making. Ultra-pasteurized milk does not form curds well.
Sodium per serving:
25 mg
Number of servings:
16
This recipe can be found on page 105 of
Low Sodium, Big Flavor