Cooking Brunch: of homemade ricotta, foccacia & baked salmon

Friends and I have been making our own brunch for a while now, but this is probably the most work we’ve done to prep for a meal. I loooove cooking. I cannot wait to have my own kitchen and I cannot wait to host house parties!


I love reading seriouseats, so check their post out on why homemade ricotta works. Especially when it’s rather pricey in Singapore, and I’m getting increasingly conscious of all the preservatives I find in supermarket food.

Can I say that this was so fresh, light, creamy and EASY??? Vinegar has a strong smell but it doesn’t affect the taste at all! Amazing. Substituting some vinegar for lemon juice perks the ricotta up too with its sour tang. This is so great!!! We have now set our sights on other cheeses like mozzarellaaaaa.

Homemade Ricotta (recipe from foodandstyle)
Makes 1 cup, total time ~ 20 minutes

4 cups whole milk (don’t use low fat/ no fat/ UHT pasteurised milk!)
1/2 tsp salt
3 tablespoons of distilled vinegar (we substituted 1/2 tablespoon for fresh lemon juice)

1. Place the milk in a heavy-bottomed pot. Add salt and heat over medium heat while stirring. Heat milk till it foams at the sides of the pan and starts simmering, but doesn’t boil.
2. Remove pan from heat, add vinegar and/or lemon juice. Stir only a couple times. Curds start to form almost immediately; don’t stir after that. Let stand for 5 minutes.
3. If you have a cheesecloth, you can line a medium sieve with it. We just lined our sieve with 2 paper towels and it worked perfectly fine. Transfer the curds with a slotted spoon/ spoon and let it drain to the desired consistency. The longer you drain, the drier and firmer your ricotta.


We baked focaccia too! It looked pretty legit but our bread ended up tasting a bit bland. Maybe we should have added more salt, more olive oil, and pressed the extra ingredients into the dough itself. The bits with olives were yummy though!



Mushrooms are always a staple for us. Just bake them with some butter/ oil in them and they burst with juices and that characteristic meaty, earthy taste. We happily soak up the juices with our bread!IMG_5832

We considered getting smoked salmon, but it was so pricey so we got a little piece of salmon belly instead. What a good choice. This was simple – we just rubbed some goma dressing over it, ground some black pepper and topped it off with rosemary and lemon. Baked it for 10 minutes so it turned a light orange on the outside (as per photo below), and the result was a beautifully soft, oily, melt-in-the-mouth mess.


We also poached eggs, chopped up an avocado, and prepared a huge bowl of salad. We were so full, but so happy. To more days like this!

2 responses to “Cooking Brunch: of homemade ricotta, foccacia & baked salmon

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