Homemade Ricotta Cheese
Arugula Salad

A gorgeous artisanal salad featuring fresh, homemade ricotta cheese spread smoothly on a plate, layered with crisp arugula, juicy cherry tomatoes, and crunchy toasted croutons.

Ingredients

• 500 g milk
• 250 g heavy cream
• 15 g lemon juice
• 1 lemon
• 1 bunch arugula
• 1 cup cherry tomatoes
• 1 cup croutons
• to taste basil oil
• to taste balsamic vinaigrette
• to taste sea salt

Instructions

1. 1Combine Milk and Cream

   

   Pour 500 grams of milk and 250 grams of heavy cream into a stainless steel saucepan to form the base for the ricotta cheese.

   Tip: Use a heavy-bottomed saucepan to prevent the milk from scorching as it heats.
2. 2Slice the Lemon

   

   Take a fresh lemon and slice it in half on a wooden cutting board to prepare for extracting the juice needed to curdle the milk.

   Tip: Roll the lemon firmly on the counter before slicing to help release more juice.
3. 3Extract Lemon Juice

   

   Place a lemon half into a stainless steel citrus squeezer and press down to extract 15 grams of pure lemon juice into a bowl.

   Tip: Ensure no seeds fall into the extracted juice by using a strainer if needed.
4. 4Add Lemon Juice to Milk

   

   Once the milk mixture reaches the appropriate warmth with slight bubbles around the edges, turn off the heat and pour in the fresh lemon juice while gently whisking.

   Tip: Stir evenly right after adding the acid to distribute it throughout the milk mixture.
5. 5Strain the Curds

   

   Let the curdled mixture sit for 5 minutes, then strain it through a cheesecloth-lined strainer to separate the solid ricotta curds from the liquid whey.

   Tip: Save the leftover liquid whey for use in baking or smoothies if desired.
6. 6Smooth the Ricotta

   

   After letting the ricotta cool in the refrigerator for 5 hours, place the freshly made cheese into a metal bowl and stir it to achieve a smooth, creamy texture.

   Tip: Ensure the cheese is fully chilled before smoothing to achieve the best spreadable consistency.
7. 7Spread the Ricotta Cheese

   

   Take the homemade ricotta cheese from the refrigerator and use a flat knife to spread it evenly into a wide, circular layer across the center of a rustic serving plate.

   Tip: Create a smooth, even bed so the salad ingredients can sit nicely on top.
8. 8Slice Cherry Tomatoes

   

   Place fresh cherry tomatoes onto a wooden cutting board and use a sharp chefs knife to slice them neatly in half.

   Tip: Halving the tomatoes exposes their juicy interiors, adding a bright pop of flavor and color.
9. 9Arrange Cherry Tomatoes

   

   Use precision kitchen tweezers to carefully pick up the cherry tomato halves and place them neatly around the edges of the spread ricotta cheese layer.

   Tip: Precise placement ensures a clean, aesthetically pleasing presentation.
10. 10Add Fresh Arugula Border

    

    Carefully place fresh green arugula leaves around the outer border of the ricotta cheese spread on the plate, creating a vibrant green ring around the white cheese base.

    Tip: Arrange the leaves evenly to create a nice contrast in color and texture against the smooth ricotta.
11. 11Add Toasted Croutons

    

    Place crispy, toasted bread crouton cubes onto the cheese spread interspersed between the cherry tomatoes and fresh arugula leaves.

    Tip: Add the croutons just before serving to maintain their crunchy texture.
12. 12Drizzle Vinaigrette and Basil Oil

    

    Finish the dish by gently drizzling dark balsamic vinaigrette and green basil oil from squeeze bottles evenly over the assembled ricotta cheese, tomatoes, arugula, and croutons. Finish with a pinch of sea salt.

    Tip: Drizzle in a zig-zag motion to ensure every bite gets a hint of flavor.

Storage & Make-Ahead

Burn It Off

Frequently Asked Questions