One simple way to set your restaurant apart from the competition is by making fresh ricotta. The simple process takes about 45 minutes and lends itself to a variety of applications, from sweet to savory.
One of the most important things to keep in mind when making fresh ricotta, or anything, from scratch, is to make sure you sell your story to your staff and your customers. Highlight what makes it unique and special, and be sure your staff is able to communicate that with your customers.
Chef Michael Langdon, Executive Chef of Glenmaura Country Club, views employee meals as an investment. Letting your staff try the items they are trying to sell can go a long way and will only help to increase sales.
Chef Michael Langdon shows us how easy it is to make fresh ricotta for your restaurant, as well as different variations and applications of this versatile cheese.
You can watch the full Chef Demo from our 2015 Maines Food Show here:
Fresh Ricotta will keep for up to 10 days.
Ricotta 3 Ways
1. Soft: Honey and Lavender Infused
Add the lavender while the milk is cooking to infuse with the flavor. Drain for only 20 – 30 minutes to keep it soft and moist. After draining, whip with honey to incorporate it. Bring the ricotta at room temperature before whipping it. Do not cool, otherwise it will become too stiff.
Any herb, fruit, or flavors can be added to the milk itself to steep
Applications: Use in roasted beet salad, or desserts such as tiramisu.
Ricotta Quenelle, Pound Cake, Fresh Berries, Mango Gel, Orange Gel, Fresh Mint
Most moisture is drained out. Air dried for 3 days.
3. Marinated Aged
Medium Ricotta cheese which is then marinated for additional flavor.
Infused with thyme, rosemary, and marinated in a blend of oil and garlic and herbs for 2 weeks. Texture will be similar to a feta cheese.
The Ricotta will last up to 1 month in the oil blend.
Heirloom Tomato Salad, Olive Tapenade, Baby Arugula, Aged Balsamic, Extra Virgin Olive Oil
Get Chef Michael Langdon’s full recipe for Fresh Ricotta here