Smoked Ricotta
- Total Time
- 40 minutes, plus overnight drain
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Ingredients
- 2cups whole-milk ricotta
- 1½cups kosher salt
- ½cup sugar
- 14juniper berries
- 1tablespoon white peppercorns
- 3tablespoons coriander seeds
- 6bay leaves
- 6sprigs rosemary
- 1cup fruitwood chips
- 2cups ice
Nutritional analysis per serving (8 servings)
182 calories; 9 grams fat; 6 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 8 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a sieve with cheesecloth and set over a bowl. Spoon the ricotta onto the cheesecloth and let drain overnight in the refrigerator.
- Step 2
The next day, line the inside of a stove-top smoker (or wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan. Spoon the ricotta from the cheesecloth into a steel flower-petal steamer.
- Step 3
Mix together the salt, sugar, juniper berries, peppercorns, coriander seeds, bay leaves and rosemary. Pour this into the base of the smoker. Sprinkle the wood chips around the edges of the spice mixture. Place a small (10-inch) baking rack on top of the spice mixture. Turn the heat to high (and turn on the exhaust fan above your stove), and when smoke appears, spread the ice on the baking rack. Top with the steamer. Cover the smoker (or wok) tightly with either the lid or aluminum foil. Regulate the heat so the mixture is smoking but not scorching. Smoke until the ricotta is golden brown on top and dry enough on the edges to crumble, 15 to 20 minutes. Scrape the ricotta into a bowl and chill immediately.
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