A Lotta Ricotta

Photo by: James Ransom
Creamy Homemade Ricotta
Save and print this recipe on Food52.

Makes 2 cups

4 cups whole milk
1 cup heavy cream
3/4 cup buttermilk
1/2 teaspoon fine sea salt

1. Add ... more 
Photo by: James Ransom
Creamy Homemade Ricotta
Save and print this recipe on Food52.

Makes 2 cups

4 cups whole milk
1 cup heavy cream
3/4 cup buttermilk
1/2 teaspoon fine sea salt

1. Add ingredients to a pot. Bring to a gentle boil over medium heat. Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place over a deep bowl.

2. Once the curds begin to separate from the whey, stir gently and set heat to the lowest setting. Cook for 2 more minutes, then remove pot from heat and let sit for at least 30 minutes.

3. Gently ladle the curds into the cheesecloth-lined strainer. When all the curds have been spooned into the bowl, pull the cheesecloth up the sides to loosely cover the ricotta in the strainer. Let sit for 10 minutes to drain.

4. Store in a tightly covered container in the refrigerator for up to three days. less 
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Thu, Jun 6, 2013 10:52 AM EDT

If spring could be embodied in a cheese, we're certain it would be ricotta. It has the ethereal qualities of a cloud and clicks with both sweet and savory recipes. If you haven't been won over by ricotta yet, these recipes are sure to do the trick.