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Fresh Ricotta

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  • Servings: Makes 2 cups

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

KEY: Italian, Gluten-Free, Make Ahead, Staff Favorites, Vegetarian, Dinner

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  • 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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471850 recipes/fresh-ricotta 2014-06-08 Dan Barber italian|gluten-free|make-ahead|staff-favorite|vegetarian|weeknight-dinner july-2014 recipes,fresh-ricotta 471850