Audio By Carbonatix
Samir Mohammad, exec chef of the Village Cork, and the mouthpiece in this week’s Chef and Tell interview, has spent the last few months expanding his menu, which now includes, among other winners, a slow-cooked tomato and garlic salad with scratchmade ricotta. “It’s an incredibly easy recipe that you can make at home,” says Mohammad, who shares his recipe after the jump.
Housemade ricotta
Ingredients
1/2 gallon whole milk 1 pint half & half Liberal pinch of salt 1/2 cup white vinegar
Keep Westword Free
We’re $2,500 away from our spring campaign goal!
We’re aiming to raise $20,000. Your support ensures Westword can continue watching out for you and our community. No paywall. Always accessible. Daily online and weekly in print.
Directions
Bring milk, half & half and salt to a simmer. Remove from heat, mix in vinegar and strain the mixture through a cheesecloth.
