Recipes Fresh Ricotta Be the first to rate & review! 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 By Dan Barber Dan Barber Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York and the author of The Third Plate. Barber won the James Beard Awards for Best Chef: New York City in 2006 and Outstanding Chef in 2009. He was a 2002 F&W Best New Chef. Food & Wine's Editorial Guidelines Updated on June 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Jonathan Lovekin Active Time: 15 mins Total Time: 1 hrs Yield: 2 cups Ingredients 2 quarts whole milk 2 cups buttermilk Kosher salt Directions 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. Rate it Print