I have been wanting to blend ricotta and whole milk yoghurt for too long and I finally made it happen. I was looking for a ricotta with a developed tang and smooth fattiness. I have read about adding cream to ricotta to moisten and smooth it out. When I tried it, it was good but not exactly what I was looking for. Using yoghurt (siggi's whole milk skyr, to be precise) instead of the cream gives more substance to the combination. The result was a tangy and silky ricotta with a full lactic flavor and a soft, fluid body. I suppose using creme fraiche or sour cream would provide a similar outcome. The combination adds a hint of creaminess and acidity to any number of things from marinated fruits and vegetables to roasted potatoes. I can see a wide range of uses for this mixture, especially in our hot weather kitchen.
Years Past
June 13, 2008
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