I decided to take a chance on happiness this weekend and bring a bag of fresh fava beans home with me. I know it's not quite time for them, but I've been waiting so long since the end of last fava bean season
crushed my spirit. I just couldn't wait any longer. To make the occasion extra-special, I decided to try my hand at homemade ricotta as well. It's apparently super-simple: just
milk, cream, salt, and lemon juice (or just
milk and buttermilk, depending on who you ask...).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMcbv5cN0nBNhWo3JzaFNBr-69nLZ9CI1Dr7gv0NMLJeXh7n7-R6p-LSfhxUOkpA3-xmoFIllmoy0Mvi-nC3apC8s1YwMaVH0mlUiUXb5OWxXOMiW6EuJKxJTr3Akr_4TfBvHq7AeYAsA/s400/1.1+-+Ingredients.JPG)
Bring dairy and salt to a simmer, add lemon juice and stir gently as curdling begins...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rT31ggpKVZuwyBlzsFhUh6h7vXwb2V1evBGTzfzPsWNujq5pCjlWV4DUHX8jRvH13FkBvlMv9jkiZmWDZhZvnD9XdncYJoZni6kLKWrPG2CjAzA9PlWH-eCtRfSVOir-l-gWeNikkh_d/s400/1.2+-+Curdled.JPG)
Strain for an hour at room temperature, then into the fridge to chill, and you have ricotta.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObX840fAabFHn0hnn46ZS0_cUVIksNMOey9aALJ-dPJhG6Lu_ow3qLgjOJ1IQl9QYb-1SGGuNXnynen1bmtdEAju-igYBl6KQnp7mtMEC1h2E03QNQX56NG34hQBc3Kzmkcw1_HUlDpnb/s400/1.3+-+Strained.JPG)
My fava beans went through the usual ritual... Peeling off the outer husk...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXOJao_IV1gYaltUyaZIug-VcBgbvEVf3GoxvSrOS06_Lq_N1iadgb2M3aY9eu4jzVhSQqACIVOEIZeZ6CDN1hOGhDtWr_vR7bbNHijlx7R6oF5Ti0tsMKO0_jaGurhULur3gvGQ-2g4/s400/2.1+-+Favas+1.JPG)
then removing the thinner shell before blanching, just like Thomas Keller would want me to...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji98YUfvVgMNNuzkttNCy8xfJcYQY2Z1wF1Lc_oQ06u4rmFpf7Z4gvN4DlYkVe8ZK_BGSkYRiiu6eJfyPqjLGM3X8Q22oN1J8CypNRz7Q_iW4SC6aYG0PFHKSsQ3NJdSHPQGwpAMOOVPA/s400/2.2+-+Favas+2.JPG)
The favas are blanched in a big pot of salted water just briefly and become part of my Fava Bean Crostini-Making platter. The fresh ricotta turned out a little denser than I wanted, but was absolutely delicious. I'll definitely play with this a bit more until I achieve perfection... which I guess means I'll have to keep bringing home fava beans to enjoy with it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJJTrKBzJ42m3XCzIx1wG9Vxx0q7J11Q8BW9vWvBa1SE1wIRHdB-kYxHXBdBlceYpaxYsL10ynnzN05k8rMGC4A7mxr2X6DN49JG5kzrKfLPrbZUgXYhU-3NuMi8siEY7wz5Jae4I17M/s400/3.1+-+Ricotta.JPG)
The rest of the Fava Bean Crostini-Making platter consists of those heavenly fava beans, some grilled baguette slices, lemon wedges, and a bit of sea salt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9eeya8SV_Vev8tyKqlnMMvxohmrDNQqMMEZ8Aykgq6zT7_NWY3XeCGxGILfT5QiX2mGVrdWptZZkF5AbXn8C6mIF-PMxu8IRCXVgEXdeS8wSmB73XJO2IFUVcyG40UN91szeg4OUyrg/s400/3.2+-+Fixins.JPG)
This all comes together to be one of my very favorite appetizers (or odd dinner choices, depending on my mood):
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLScLxYzsBM9e2alND131wyl1xaIHq7PipmNL1lFdxDaw4hFVPxJRMu4lH-SBFmq3nf7lvbhWLn9Ef7JITl6k9YzNGWQ_dpFZVkTH2w6JIaI2pLxf6PjtShZoKJQMT_o1wYPkPpA7-mGM/s400/3.3+-+Crostini.JPG)
Really, nothing says happiness and summer to me like fava beans, and this is one of my favorite ways to enjoy them. A simple combination of high-quality ingredients that makes me far more content than it has any right to... So very, very good.
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