Smoked Ricotta
Ricotta is transformed by cold smoking into a versatile and aromatic product that remains fresh and creamy. The mild, slightly sweet aroma of Ricotta pairs perfectly with fruity apple or alder wood smoke. Smoked Ricotta works excellently as a spread, in pasta, on pizza, or as a filling for ravioli.
Ingredients(for 1 kg)
Instructions
Draining
2-4 hoursPlace the Ricotta in a fine sieve or cheesecloth-lined strainer over a bowl and drain in the refrigerator for 2-4 hours. Optionally fold in a little sea salt to firm up the structure.
Smoker Preparation
15 minutesShape the drained Ricotta on a perforated tray or fine wire rack. Cool the smoker to 15-22 °C. Distribute apple and alder wood chips in the smoke chamber.
Smoking
2-4 hoursPlace the Ricotta in the smoker and cold smoke for 2-4 hours. After 1 hour, check the surface – it should start to turn lightly golden. Temperature must not exceed 22 °C.
Cooling and Storage
1-2 hoursRemove the smoked Ricotta from the smoker and let cool at room temperature for 30-60 minutes. Then store in an airtight container in the refrigerator. Consume within 5-7 days.
Pro Tip
Smoke Ricotta on a flat, perforated tray or bamboo rack so smoke reaches the cheese evenly from all sides. A spoonful of fresh honey and walnuts over the smoked Ricotta makes it a perfect dessert.
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