Ricotta & Chocolate Ricotta Mousse


1 gallon whole or 2% milk,
¼ cup apple cider vinegar,
3 TBSP butter (optional),
¼ tsp baking soda (optional).

Start with 1 gallon milk
2. Heat milk to 185 degrees, stirring regularly to keep from scalding.
3. At 185 degrees, stir in 1/4 cup apple cider vinegar. Stir for about a minute. (if curds do not separate from whey, continue to stir and heat to 190-195 degrees. If needed add another tsp of vinegar)
4. Once curds form, ladle them out into a cheesecloth-lined strainer. Drain for 1 minute.
5. Add 2-3 TBSP salted butter (optional) and 1/4 tsp baking soda (optional). Stir. Eat. Enjoy! (can be frozen)

Variations: Eat this ricotta warm on bread or crackers, use in your favorite recipe or add chopped kalamata olives, chopped fresh herbs, prepared pesto and pinenuts, sun-dried tomatoes… Let you imagine run wild!


Chocolate Ricotta Mousse

2 cups ricotta,
2 tablespoons confectioners sugar,
4 ounces semisweet chocolate, melted, plus more, shaved, for topping.

1.In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
2.Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)

From Realsimple.com