Local Food
RECIPE
Homemade Ricotta Cheese Spread Just because it’s simple doesn’t mean it isn’t delicious. Take this month’s recipe, provided by Mark Henrichs, owner and chef with Revery restaurant in Greenwood. Here, he shares a trouble-free recipe for making homemade ricotta cheese spread, which falls in line with the philosophy behind the restaurant: To offer a “simple, artistic presentation of local products,” Henrichs says. For more information, visit reverygreenwood.com.
Mark Henrichs
Homemade Ricotta Cheese Spread 1 quart half-and-half 3 to 4 tablespoons white distilled vinegar To taste, kosher salt As needed, whole milk (for consistency) As needed, grilled or toasted bread As needed, black raspberry preserves
In a pot on medium low heat, bring half-and-half to 175 degrees (using a kitchen thermometer). Liquid should be just starting to steam. Add your vinegar evenly around the pot, 1 tablespoon at a time, until the curd has separated from the whey. Slowly move separated curd with a spoon to ensure all the curd has separated. Spoon curds into a cheesecloth-lined colander, add salt to taste, then chill. Discard whey. When cheese has chilled, place mixture in a bowl and whip by hand, adding 1 tablespoon of milk at a time, until desired consistency has been reached. Serve with grilled or toasted bread and your favorite black raspberry preserves.
IT’S “LIKE YOGU FOR PETS TM RT ”.
WE STILL HAVE ICE MELT SALT IN STOCK
WE HAVE CRACKED CORN FOR $5.79 PER 50LB BAG
WE CARRY THESE GREAT BRANDS & MORE!
STRAW BALES • NOW FILLING PROPANE TANKS 2014-2015 OLD FARMER’S ALMANACS IN STORE NOW
Chateau de Pique 10 Beers on tap, including: Honey Wheat, Pumpkin Spice Ale, Irish Red Ale, Scotch Ale and others. Also 26 Varieties of Wine.
Growler Fills Starting at $10 Also accepting other growlers for refills!
chateaudepique.com • 812-522-9296 6361 N. Co. Rd. 760 E., Seymour, IN Hours: Mon-Sat 11–6, Sun 12–6 FARM INDIANA // FEBRUARY 2015 // 45