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Risk looking like a show-off with this recipe. Once you’ve tasted homemade ricotta yourself, there is no going back. And when it’s so darn simple to make, how can you resist?
Use this ricotta in every recipe you’ve ever used ricotta before – from stuffed shells to blintzes. But for a real showstopper in spring and summer, serve a small scoop of it on top a hunk of watermelon with lemon zest and a sprinkle of chopped fresh jalapeño. You little show-off, you…
Yield: 1.5-2 cups , Prep time: none , Cook time: 15-20 minutes
1. To a large saucepot add your buttermilk and whole milk
and bring the heat to medium-high.
2. Let the milk warm to 165 degrees, stirring occasionally so it doesn’t stick and burn on the bottom.
3. Once the milk comes to temperature, the ricotta will float to the top. Remove it from the pot with a sieve or slotted spoon; transfer to a bowl.
4. After you’ve collected all of the cheese, transfer the bowl to the fridge and let chill. After an hour, remove the bowl from the refrigerator. Pull the ricotta away from the side of the bowl and let any excess liquid drain into the sink.
5. Season with salt and pepper to taste and then transfer to an air-tight container. Store refrigerated for up to a week.
**Once you master this recipe, play with adding flavors like oregano, coffee grounds, fresh basil, or lemon zest while it’s cooking.
**This recipe is amazingly easy, especially if you have a thermometer. But, if you don’t own one, you will know the temperature is right when the cheese comes together in a thick raft on top. From there, strain the ricotta and follow the rest of the instructions.