Homemade Ricotta & Roasted Grapes

Homemade Ricotta 4 cups whole milk 2 cups heavy cream 1 t. salt 4 T. fresh squeezed lemon juice Line a sieve with cheesecloth and place over a bowl. In a large pot, slowly bring the milk, cream, and salt to a boil. Be careful not to scorch. Remove from the heat, slowly add the lemon juice and stir for a couple of minutes until curds form. Pour into the cheesecloth and let drain for a least an hour.

Roasted Grapes

1 1/2 pounds red or black seedless grapes 2 tablespoons olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 bunch rosemary or thyme Preheat oven to 425 degrees. Combine all ingredients on a baking sheet. Roast in a 425 degree oven until grapes begin to burst and the juices start to thicken (around 30 min).]]>


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