My Honey Girl and I attended a cheesemaking class with Jodi Ohlsen Read of Shepherd’s Way Farms yesterday, at a charming shop in St. Paul called Egg Plant Urban Farm Supply. I’m totally smitten. They stock baby chicks(!), chicken coop, gardening, cheesemaking, canning, and maple syrupping supplies, and more. It’s a small retail space, but I could have spent hours there, browsing the tasteful and intelligent selection of useful bits and bobs. During the class, as an aside, Jodi described a dessert she had made with some of her fresh sheep’s milk ricotta. Um, yes please. And thank you may I have another. Here it is. Simple, savory, buttery, creamy, with a pop from the sweet blueberries, it’s a cheese course died and gone to heaven. Note: Describe what you are serving to your family or guests, lest, like my Dear Husband, they have a moment where they imagine something has gone terribly, terribly wrong with the whipped cream until understanding dawns and an expression of bliss spreads.
More about Shepherd’s Way, plus recipes to showcase their seriously amazing cheeses here.
Whipped Fresh Sheep’s Milk Ricotta with Frozen Blueberries
Yield: four servings
2 c. fresh sheep’s milk ricotta cheese
2 c. blueberries (I used frozen, since it’s still winter in Minnesota.)
2 T. confectioners’ sugar (optional) (I did not add sugar.)
1 T. sugar (optional) (I did not add sugar.)
- In a food processor, whip the ricotta until it is fluffy and creamy. Add confectioners’ sugar if desired.
- Toss the blueberries with the sugar if you would like to sweeten them.
- Place a few blueberries in the bottom of four small dessert glasses or cups, or into a small bowl to serve family style. Dollop 1/2 c. of whipped ricotta into each glass or cup, or dollop all of the cheese into the small serving bowl. Top with the remaining blueberries.