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 

Dan Barber
Dan Barber
July 2014

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Credit: © Jonathan Lovekin

Recipe Summary test

active:
15 mins
total:
1 hr
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The ricotta can be refrigerated for up to 2 days.

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