Later, dairy aisle.
Ricotta is one of those cheeses that is quite simply good with anything. Spread it on toast for breakfast, mix it into a dressing for salad, make it a base for some marinated veggies, or whip it as a topping for dessert.
Follow along as I make it in the video below!
Recipe adapted from Jennifer Perillo’s recipe on Food52
4 cups Whole Milk
1 cup Heavy Cream
3/4 cup Buttermilk
1 tsp Salt
- Pour all ingredients into a medium saucepan; give it a once-around stir with a wooden spoon.
- Bring to a gentle boil over medium heat, then immediately turn to low. Meanwhile, place a strainer over a large bowl, and line it with cheesecloth. Set aside.
- Using a wooden spoon, carefully push the ricotta around to separate it from the sides of the pan. Continue to cook on the lowest heat for 2 minutes.
- Remove from the heat completely and let sit undisturbed for at least 30 minutes and up to an hour. The curds will form a solid disc floating atop the whey.
- Carefully ladle the curds into the cheesecloth-lined strainer. Try not to break them up too much; the less they’re handled, the fluffier your ricotta will be!
- Fold the sides of the cheese cloth gently over the curds and let drain for 10 minutes (less drain time will yield a creamier ricotta, more time will make it dryer; 10 minutes is a great in-between / good for everything result).
- Carefully transfer your ricotta to an airtight container and store in the fridge for 2-3 days ... if it lasts that long ;)