Greater chefs and cooks than me have already done the hard science and legwork on making ricotta/paneer/queso fresco at home, but I wanted to try my hand at it anyway. There is no innovation on my part, just a deep abiding love for the work of eaters over the past centuries. Cheese is normally relegated to the realm of experts and masters, but quick cheeses (those acidified with vinegar or lemon juice instead of rennet) are firmly within the grasp of the home cook.
My sister chides me for calling grapes the poor-man's berry, but the truth is that the gems of summer (straw/blue/rasp-berries) can be quite costly and for someone who eats fruit by the handful I needed something more cost-effective. Hence my deep love for grapes (red only, I'm a bit of a grapecist). As with most food, something magical happens with the application of heat. The juices bubble inside the grape skin, slowly reducing and caramelizing, then bleeding out from fissures on the surface, leaving a sugary trail on your roasting tray.
Directions for quick Ricotta Cheese:
Directions for Roasted grapes:
For more information on quick cheese, please visit: http://www.renegadekitchen.com/blog/quick-cheese
For more information on Dan Kohler, go to: www.renegadekitchen.com/
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