Heirloom Tomato Salad


  • Homemade Ricotta Cheese
  • Heirloom Tomatoes 
  • Olive Oil
  • Sea Salt & Pepper to taste

Homemade Ricotta Cheese

  • Whole Milk 1/2 gallon
  • Lemon Juice 1/3 cup 
  • Sea Salt to taste
  • 4-quart sauce pot
  • Instant read thermometer
  • Strainer
  • Cheese cloth
  • Slotted spoon
1. Place milk in a 4-quart sauce pot and warm over medium-low heat to 200º F. The milk will get foamy and start to steam; do not boil the milk
2. Remove milk from heat and gently stir in the lemon juice
3. After 10 minutes the milk should have separated into clumps of white curds and watery yellow-colored whey
4. Set the strainer over a bowl and line the strainer with cheese cloth
5. With a slotted spoon gently scoop the larger curds first and transfer to the strainer; the reason to remove the large curds is so they do not splash as you are pouring the mixture into the strainer
6. Let the ricotta strain for 10 – 60 minutes; you strain the ricotta for 10-60 minutes based on how wet you would like the ricotta to be.
7. Once strained season with salt to taste

Wine: Massican Gemina

Tasting Notes: 
Tart apricot and peach meet freshly squeezed lemon as balanced acidity lingers masterfully on the finish.

Why We Love: 
because the floral aromatic flavors and bright acidity compliment nicely with vinaigrettes & vegetables


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