Cora and I went on one of our wonderfully romantic dates, a few months ago, to Pizzeria 712.
I believe we went there because they have the best pizza around. This cozy restaurants offers seasonal and local salads, meats from animals ethically raised in Utah, decadent desserts, and a wide variety of wood-fired pizzas. The chefs love the food they make. Because we sat at the bar, which is right next to the food prep and oven areas, I had the opportunity to chat a bit with executive chef Ethan, an old acquaintance of mine. He asked me what I’d been up to, I said I was living an artist’s life, and he offered me a job.
Since then, I’ve been working as a sous chef. One of my duties is to make cheeses like pulled mozzarella and ricotta, by hand. The following is a simple and easy recipe for making ricotta. Oh, and make sure you have a large pot!
Homemade Ricotta
1 quart cream
2 quarts whole milk
1 quart buttermilk
2 tsp. salt
Mix the above ingredients together in a large pot. Cook on medium heat, stirring every minute or so to prevent scorching on the bottom of the pot. Small bubble will start forming and rising as the liquid approaches a boil. As soon as a rolling boil is reached, take it off the burner and let sit for 10 minutes. Line a colander with cheese cloth and set into a large bowl. Slowly pour the contents into the bowl and let drain for 5-10 minutes depending on desired thickness.
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