Butter and Ricotta After School Zoom Cooking Class
Channel: Heirlooms & Wooden Spoons
Date: 2020-06-04

I am a chef and Professional Cookery School Tutor. My daughter Dot (age 9) and I have been teaching free weekly zoom cooking classes throughout lockdown to raise awareness and funds for charity, as well as provide some free fun and learning for kids being homeschooled. 


We are proud to support The Felix Project, Cook-19 and Refettorio Felix. Please do go and check out their incredible work, providing meals and supplies to those struggling to access food during this crisis. 


Please consider making a donation if you have enjoyed cooking along, and follow us on Instagram @heirloomsandwoodenspoons for updates on next classes, free recipes and to share your experiences with us! We LOVE to see what you have made! 


You can also check us out on www.heirloomsandwoodenspoons.com 


Love, Laura and Dot!



INGREDIENTS


Butter
Approx half a litre or 1 Pint of Double/Heavy Cream
large pinch of sea salt
Four large handfuls of ice


Optional extras:
A handful of soft herbs; chopped fresh dill, flat leaf parsley, soft thyme leaves (no stalk), lemon zest, crushed garlic, finely chopped chilli etc are all great additions.


Ricotta
Approx half a litre or 1 pint of whole/full fat milk, raw or Organic is best; not Ultra Pasteurised
100ml or 0.25 Pint of Double/Heavy Cream
Juice of two lemons


If you are using lemon zest in your butter, remember to zest your lemon before you squeeze it for your ricotta!


KIT for Butter
you will need a stand mixer with a whisk attachment, or handheld mixer and a large bowl. You will also need a second large bowl half-filled with cold water and four good handfuls of ice (remove ice from freezer when needed). You can of course also make this with a butter churner or even a plastic jar with a marble inside if you are feeling strong and patient!


METHOD
 

Butter
Place pint of cream in stand mixer and beat at medium speed until it separates - watch out as the buttermilk gets splashy! (you can pour some out and reserve and then keep beating if it gets too splashy)! Lift the butter into a bowl filled with ice water and squeeze out all the buttermilk from the butter until there is no more opaque liquid oozing from the fat. Place your butter in a clean, dry bowl, chop and stir in herbs and aromatics into your butter, then roll in parchment paper and store in the fridge. Give as gifts or hang on to for a quick sauce on veg or pasta, use to baste a roast chicken, smear on warm crusty bread or serve with fresh crisp radishes as an appetiser!


Ricotta
Bring milk and cream to the boil.  Turn the heat down and dump in your lemon juice in one go with a large pinch of salt. Very slowly give it a couple of stirs and then stop and watch it separate. leave for a few minutes on a low heat, and give a further few stirs to create clumps of curds that separate completely from the whey. When the clumps become distinct and begin to come together, take off the heat, and strain the mixture through a paper-lined sieve over a bowl; catching the whey and leaving the curds to solidify as it drains.  It is ready to eat as soon as your curds are cool and firm. Leave to drain until it reaches your desired consistency; leave for longer if you like a firm dry version. serve with Olive oil and herbs and crackers as an appetiser, smear on a toast with grilled peaches, add to pasta, pizzas and frittatas - the options are endless!