I used to make house-made ricotta daily at Felidia, and sometimes would make it on weekends with my daughter at home. I love it on toasted bread with some seasonal fruit for a late breakfast. I also like to serve it as a snack before dinner, or I’ll add a dollop to certain pastas and soups for some added freshness. For the best results, use organic dairy.
Servings: Makes 2-3 cups
- 2 quarts whole milk
- 1 cup heavy cream
- ½ cup buttermilk
- ½ teaspoon kosher salt
- 3 tablespoons freshly squeezed lemon juice.
- Line a large sieve with a double layer of damp cheesecloth. Set it over a bowl.
- Add the dairy and salt to a medium heavy-bottomed saucepan over medium heat. Slowly bring the mixture to a boil.
- Add the lemon juice, and reduce the heat to the low. Begin to stir your ricotta mixture gently for two minutes until the mixture begins to curdle.
- Remove from heat, and let the ricotta sit without stirring for an additional 5 minutes.
- Pour the mixture through the cheesecloth, and let it drain for 30 minutes. The homemade ricotta is what you have left in the cheesecloth.
- Chill until ready to use.
Note: Homemade ricotta is delicious for breakfast, but I enjoy it anytime of day. Try adding a dollop of freshly made ricotta to a spicy tomato sauce or a spring vegetable soup for a little extra flavor and freshness.