Ricotta Breakfast Bowl | Cup of Jo (2024)

This looks amazing! Can’t wait to try it. And homemade ricotta is so easy to make – this recipe is foolproof:

http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html

Yes! Love that this one fits within my eating parameters (personally and professionally). Simple, real, whole, primal food. Full fat – not diluted.

I don’t eat breakfast myself (other than a high-fat bulletproof coffee or tea), but this has the makings of part of my lunch very soon, for sure. MMM.

P.S. Love having a savory version. I don’t do much fruit or sweetener these days – for me, dairy IS a sweet (though I absolutely add dark chocolate to it after dinner!).

Before I found out I couldn’t have dairy (waaaah, casein sensitivity!), and used to eat primally, I loved having ricotta for breakfast with blueberries or a few nectarine slices and a little vanilla. Low sugar and so yummy.

Oh, gosh, Agatha. Your shop and cheeses look spectacular.

Thank you for your recommendation, Katie. I don’t like ricotta, but I also know it’s because I’ve only ever used the cheap supermarket variety. I’m unsure of where to find the nice stuff. I’ll try TJs!

A friend convinced me to retry good ricotta, which I’d otherwise never understood because I’d only had grainy watery tasteless supermarket brands. Hers was from Cowgirl Creamery and it was, as they say, a revelation. What a difference quality makes.

I love the idea of this as I have Kite Hill’s almond milk-based, dairy-free ricotta sitting in the fridge waiting for a creative purpose. For a convenient vegan option, it’s delicious!

I’m planning on topping it with crushed Turkish pistachios, rose petal gomasio (roasted sesame seeds with sea salt), and a drizzle of Tiptree honey! I love the floral notes of that honey with rose.

Whoa!

Do the vegan version Almila Kakinc-Dodd mentions above!

Made a delicious brunch appetizer this weekend. Mixed honey, cinnamon and salt with whole milk ricotta, then spread on wasa crackers and topped with sliced apricots. This would be delicious with any stone fruit and a fried sage leaf topping for bonus points!

I later went a savory route and spread ricotta on the wasa, sprinkled with salt and pepper and then topped with arugula and sliced co*cktail tomatoes.

This is literally what I’ve been eating for breakfast this week, but with roasted peaches with Chinese five-spice (more zing than cardamom) and toasted oats.

Recipe for the peaches/oats over here from my friend Tara: http://sevenspoons.net/blog/2013/8/5/strongly-considering

oh my gosh, alex and i just went there on our trip! it was so lovely, full of neighborhood locals. we didn’t get the appetizer, it sounds so delicious!!

YES it is magical and amazing. I used Deb’s recipe from A Smitten Kitchen; look it up. It will change your life. I haven’t made it in a while – my childhood lactose intolerance has reared its ugly head again now that I’m nearing 40 – but I would risk discomfort for it! Every time I make it I think, oh my god I’ve messed it up. It couldn’t possibly come together. AND YET every time it does. It’s the closest to a wizard I will ever be.

it soooo easy and so delicious! i use the barefoot contessa’s recipe. the process takes minutes of active preparation, and then you just have to strain it with cheesecloth. it’s so worth it!!

Sorry to be the voice of dissent- I made it also using Deb’s recipe- and wondered why I’d bothered. I’m definitely in the minority though!

I’ve done it lots. It’s super easy and really good. Keep in mind that it takes a lot of milk to yield a reasonable amount of ricotta so it’s not always cost effective. I got into making it because my local grocery store would clearance gallons of organic milk when they were about to expire- making it a great deal. One thing to keep in mind is that a lot of milk is Ultra-Pasteurized. It won’t separate into curds because it’s too over processed. Pasteurized is fine but the ultra will have you sweating over a pot of cooked milk with nothing to show.

Oohh that sounds amazing as well!

Omg I just had the most amazing ricotta gelato at Pinolo in Portland, OR. It’s seasonal so run over there if you’re local! (Joanna, it’s a few blocks from Ava Gene’s which I recall you enjoyed when you visited).

This is a delicious idea, thanks!