1 gallon whole, cream line milk (not UHT pasteurized)
1/2 tsp citric acid
2 pints cherry tomatoes
2 tbsp sunflower oil
1 tbsp fresh thyme (1 tsp if dried)
Make the cheese. Pour 1 gallon of milk into a 4 quart pot. Set over medium heat, and gradually bring to 200°F. Remove from heat if it starts to boil (that means it’s at 212°F).
Remove the milk from heat, and stir in the citric acid. Let sit for 10 minutes. At that time, it should have separated into wheat and milky white curds. If you see a lot of un-seperated milk, stir in a pinch more citric acid.
Set a strainer into a bowl and line with a cheese cloth (or just a thin, clean towel). Use a slotted spoon to remove some of the bigger curds and place into the strainer (helps reduce splashing). Pour the rest of the milk and curds into the strainer, and let drain for 10 to 30 minutes. If you want them to be dryer, let drain longer. If they get too dry, add in some more whey.
Keep in a sealed container in the fridge for up to a week.
Make the tomatoes. Heat oven to 225°F. Halve the cherry tomatoes, and place on a rimmed baking sheet. On baking sheet, mix tomatoes with oil and thyme.
Flip all tomatoes so that the cut side faces up. Bake for around 4 hours, until they are shriveled up but still slightly juicy.
Eat right away, or store in fridge and heat up as needed.
My favorite thing to do with these two things is make an open faced tomato ricotta sandwich. First toast the bread, then rub a clove of garlic over it to your desired taste (I really like garlic…). Spread ricotta over the top, layer on the candied tomatoes, and place in the toaster oven for just a few more minutes. Sprinkle with salt if you’d like. Enjoy!
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