Fresh Ricotta

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


Ingredient List:

4 cups Whole Milk
1 cup Heavy Cream
3/4 cup Buttermilk
1 tsp Salt



  1. Pour all ingredients into a medium saucepan; give it a once-around stir with a wooden spoon.
  2. 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.
  3. 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.
  4. 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.
  5. 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! 
  6. 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).
  7. Carefully transfer your ricotta to an airtight container and store in the fridge for 2-3 days ... if it lasts that long ;)


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