802-549-5016 les@lesjorgensen.com
The Reluctant Panther is offering a Prix Fix menu to warm up your winter evenings.  Monday – Thursday 40$ 

On my recent visit I was able to sample several dishes from the Prix Fixe menu, a  highlight being the starter of Roasted Beets and House Made Ricotta. This was perfect blend of the earthiness of thinly slice roasted beets topped with the freshest ricotta cheese I have ever tasted, sweetened with Chesnut honey and pistachio – drizzled with a 12-year-old balsamic.  Rich and surprising!

The  ricotta cheese is made in-house and I asked Chef Frank Rhodes how difficult it is to make. In two sentences he told me how.  I was surprised to think that even I could make ricotta. Below is his recipe.

Visit the Reluctant Panther’s website for more information. Or call 800-822-2331  to make reservations.

Roasted Beets and House-Made Ricotta ©2011 Les Jorgensen

Full service digital Silhouette, Tabletop, Still Life, food and beverage photography by Les Jorgensen in Manchester Vermont VT. Southern Vermont’s finest studio also located in New York City. Other areas of specialty include: Photography, silhouettes, silos, product photography, table top, food, food photography, travel, leisure, design, web design, web, photoillustration, illustration, photo-illustration, manchester, vermont, VT, les, jorgensen, southern vermont, portraits, still life, photographic virtual reality, virtual reality, vr, objects, vr-objects, object vr, photographic object vr, panoramas, interior photograph, exterior photography, real estate photography, real estate, landscapes, art, fine art, black and white, southern, golf, spinners, product rotation, turntables, Entrees and Main Course, Aperitif, appetizer, hors d’oeuvre photography  

Homemade Ricotta Cheese

I always use whole milk yogurt, but if you do try it with low-fat yogurt, please let me know in the comments how it works out. I don’t recommend non-fat yogurt for this recipe. This recipe can easily be halved or doubled.


  • 2 quarts whole milk
  • 1 cup plain whole-milk yogurt
  • Optional: 1/2 cup heavy cream
  • 2 teaspoons white vinegar
  • 1 teaspoon salt


1 In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.

2 Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.

3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

Makes 2 cups.