Califonia Bountiful

Homemade ricotta cheese with balsamic blueberries

Fresh, creamy ricotta cheese is surprisingly easy to make and fits well on either the sweet or the savory side of the menu. Undecided? Take a cue from Kellie Black's oldest daughter and eat it straight from the pan!

Chef Kellie Black
Mâche, Visalia

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4 cups whole milk
2 cups heavy cream
1 tsp. kosher salt
3 tbsp. white wine vinegar
2 cups fresh blueberries
2 tbsp. balsamic vinegar
1 loaf sourdough baguette, sliced


Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line sieve with cheesecloth. Pour milk and cream into a stainless steel or enameled pot. Stir in salt. Bring to a boil, stirring occasionally. When mixture begins to boil, turn off heat and stir in white wine vinegar. Allow mixture to stand for a minute or two until curds and whey separate. Pour mixture into sieve and let drain into bowl at room temperature. For a thicker consistency, let drain for 3 to 5 minutes; a thinner consistency would take 1 to 2 minutes. Transfer ricotta to a separate bowl.

Preheat oven to 350 degrees. Place blueberries on a baking pan and drizzle with balsamic vinegar. Roast just until berries appear to burst, 5 to 7 minutes. Remove from oven and set aside. Place sliced sourdough on a separate baking pan and bake until slightly toasted, about 10 minutes. Remove from oven and set aside to cool.

To serve, spread ricotta on sourdough toast and top with a tablespoon of blueberries.

Serves 4

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