Fresh Ricotta

Chef Dan Barber makes this wonderful ricotta with buttermilk as well as whole milk, so it's slightly tangy and creamy. It's terrific with salads or spread on toast with a little honey.

Slideshow: Cheese Recipes
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  • Servings: Makes 2 cups

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Ingredients

  • 2 quarts whole milk
  • 2 cups buttermilk
  • Kosher salt

How to make this recipe

  1. Line a colander with cheesecloth and set it over a large bowl. In a large saucepan, combine the milk with the buttermilk. Cook over moderate heat, stirring occasionally, until the milk starts to separate and reaches 185° on a candy thermometer, about 5 minutes. Cook for 3 more minutes. Remove the saucepan from the heat and let stand for 10 minutes. Using a ladle, gently spoon the mixture into the prepared colander and let drain until the ricotta is thick, about 30 minutes. Transfer the ricotta to a medium bowl and season with salt; reserve the whey for another use.

Make Ahead

The ricotta can be refrigerated for up to 2 days.

Contributed By Photo © Jonathan Lovekin Published July 2014





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