Making homemade ricotta cheese is far easier than it seems. In this version from chef Aaron Silverman of Rose's Luxury in Washington, DC, goat milk adds a mild, pleasant tang to the cheese, which gets mixed with a bit of olive oil for extra lushness. Slideshow:  More Ricotta Recipes 

Aaron Silverman
Aaron Silverman
July 2016


Credit: © Con Poulos

Recipe Summary test

35 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, combine the whole milk with the goat milk, buttermilk and heavy cream and bring to a boil over high heat. Boil over moderately high heat for 1 minute, then remove from the heat and let stand until curds form and rise to the surface, about 5 minutes.

  • Line a colander with a double layer of moistened cheesecloth and set it over a large bowl. Using a fine sieve, scoop the mixture into the colander. Drain the ricotta until thick, about 30 minutes. Transfer to a medium bowl. Stir in the 1/4 cup of oil; season with salt.

  • Spoon the ricotta onto plates. Top with the peaches and season with salt and pepper. Drizzle with olive oil and honey, garnish with mint and shiso and serve.

Make Ahead

The ricotta can be refrigerated in an airtight container for up to 5 days.


Fresh goat milk is available at specialty food markets.