Ingredients
4 cups whole milk (lactose free works great)
2 cups heavy cream
1 t kosher salt
3 T CoronadoTaste of Oils Sicilian Lemon Balsamic
3 T minced scallions
2 T minced fresh dill
1 T fresh chives
Pumpernickel Bread and Fresh Coronado Taste of Oils Extra Virgin Olive Oil
Directions
Set large sieve (strainer) over a deep bowl.
Dampen 2 layers of cheesecloth and line sieve.
Pour first three ingredients into a pot and bring to a full boil.
Remove from heat and stir in CoronadoTaste of Oils Sicilian Lemon Balsamic.
Allow mixture to stand for 1-2 minutes.
Pour mixture into cheesecloth-lined sieve and allow to drain into bowl for 20 minutes.
Transfer fresh ricotta cheese to a bowl (discard cheesecloth)
Stir in fresh herbs.
Brush Pumpernickel bread with EVOO and toast in an oven until warm, serve with your fresh ricotta cheese and a fresh green salad.
