Classic Breakfast Waffles with Homemade Ricotta Cheese and Organic Strawberries

Sunday mornings in my family mean three things: Homemade Buttermilk Pancakes, Homemade Buttermilk Waffles or Tahitian Vanilla French Toast if we have the right bread on hand. I have perfected my pancake and french toast recipes and this waffle recipe is pretty damn good. The best part about these waffles is that they freeze really well so you can double the recipe and have some on hand. Just preheat your oven to 350 degrees and bake until warm. I am still on the search for the perfect syrup so if anybody has any recommendations, or  product favorites , please leave in the comment box below.

Waffle Recipe adapted from allrecipes

Homemade Ricotta Cheese is a family recipe

Ingredients:

Classic Breakfast Waffles

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 tablespoons white sugar
  • 2 eggs
  • 1 1/2 cups  buttermilk  room temperature
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
Homemade Ricotta Cheese:
  • 1 gallon whole milk
  • 1 quart buttermilk
  • 1 pint heavy cream
  • 2 Tablespoons  kosher salt
  • 18 inch square cheesecloth’s
  • zip ties: a.k.a. cable ties
Make the Waffles:
  1. In a large bowl, mix together flour, salt, baking powder and sugar; Preheat waffle iron to desired temperature. I set mine in between 4 and 5.
  2. In a separate bowl, beat the eggs. Stir in buttermilk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
  3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Top with a few tablespoons of fresh ricotta cheese and a couple organic strawberries.

Make the Ricotta:

1. Line a large colander or sieve with 4 layers of cheesecloth. Set aside.

2. Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 200 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.

3. Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.

4. Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

Enjoy!

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