Nettle Infused Ricotta Cheese

By Rebecca Sornson

On Saturday, I drove to Winthrop, Maine on a mission to find nettles. Upon arrival, a kind grandmother named Sandy graciously filled the back of my car with buckets of them, warning me that once you plant a nettle, you’ll never get rid of them. An overabundance of nettles is a problem that I would like to have. They are one of the most nutritious and tasty potherbs around. Here’s a recipe that we invented this week.

Nettle Infused Ricotta Cheese

1 gallon whole milk (from the farmer down the lane)
1/4 lb fresh nettles or about 2 cups
1/4 cup vinegar

Equipment:
a candy thermometer
a large non-reactive pot

Pour milk into a pot and add nettles. Slowly heat to 190 degrees and let the nettles steep in the hot milk for 15 minutes. Then, remove the nettles and turn the heat back on, bringing it back up to 190 degrees. Slowly pour vinegar into the pot and watch in wonder as the milk curdles and the curds rise to the top of the pot. Let the vinegar work for 5 minutes and then, using a large slotted spoon, scoop the ricotta cheese into a strainer. The remaining whey should be a lime green color and can be used in baking or fermentation. For more ideas on the use of whey, check out  Nourishing Traditions  by Sally Fallon, a wonderfully interesting and informative cookbook. Eat your nettle infused ricotta hot with a spoon or with eggs in the morning.