Lemon Ricotta and Raspberry Chia Preserve

In Recipes by Lisa Soldo-JohnsonLeave a Comment

Lemon Ricotta &
Raspberry Chia Presserve

The first time I made these recipes, I knew instantly I would make both of them often. Before this, I had never made cheese and wondered how hard it would be to make a cheese delicious enough to eat. I am so used to buying specialty cheeses like ricotta, and the idea of making it at home didn’t cross my mind. However, now that I have, I will never ever buy ricotta cheese again.

I am a big canner during the summer months. I just love spending the weekends turning fresh fruit into sweet jams in every flavor. As a child, I watched my grandmother can all summer long, and when I became an adult, I grabbed the baton of home preserving and ran with it. There is nothing like homemade preserves, but the only problem is they are packed with loads of sugar because unfortunately, that is what keeps them shelf stable for a few years. So, slathering jam with massive sugar impact over my morning toast isn’t something I want to do every morning. That is until I began making it fresh and using only fruit, water, raw honey and as an extra bonus, chia seeds. Finally, a guilt-free jam, made in under one minute, that is good to eat every single morning if you choose. It’s also wonderful over ice cream!
Learn how to make it below.

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Lemon Ricotta and Raspberry Preserve Yum
Extra light, delightfully creamy, and refreshingly delicious ricotta cheese pairs perfectly with this freshly made raspberry jam that bursts with flavor. Make it in minutes and refrigerate for up to 5 days.
Course Breakfast, Sides
Cuisine American
Servings
people
Ingredients
Lemon Ricotta
Raspberry Chia Preserve
Course Breakfast, Sides
Cuisine American
Servings
people
Ingredients
Lemon Ricotta
Raspberry Chia Preserve
Instructions
Lemon Ricotta
  1. In medium pot, add milk, cream and lemon juice, stirring to combine. Simmer over medium heat. Stir every few minutes to prevent milk from sticking to bottom of pan.
  2. When liquid reaches 190 degrees Fahrenheit, move pan from heat. Allow the liquid to cool for 10 minutes or until the liquid has formed additional curds and whey.
  3. Using a colander lined with a milk bag or cheese cloth set over a bowl, pour the contents of the pan into the colander and allow the whey to drain into the bowl for 10 minutes.
  4. Remove the cheese cloth from colander and gently squeeze excess liquid from the cloth. Pour the why into a glass jar if you plan to use it for other recipes, or discard the liquid.
  5. Place the cloth with the curds back into colander and sprinkle the salt over the curds, gently mixing it into the curds just enough to incorporate them together. Do not over mix or the cheese will become crumbly.
  6. Transfer the content into a bowl and serve. Refrigerate for a firmer texture.
Raspberry Chia Perserve
  1. In a food processor or blender, add raspberries, chia seeds, water and honey. Pulse or blend for 10 seconds or more depending on the consistency you prefer.
  2. Transfer to a container and refrigerate for an hour before serving.
Recipe Notes

Recipes by www.culinarybutterfly.com

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