RICOTTA

(Yield 1.5 cups )

2c whole milk

1c heavy cream

1/2c buttermilk

1/2 TBL salt

This is the one occasion where we use someone else’s recipe, but the ricotta recipe from the Bestia cookbook is just too perfect. Making ricotta at home is super easy, but (insert best Ina Garten voice) store bought will do just fine. Combine milk, cream, and buttermilk in a heavy-bottomed pot. Bring to a near boil (around 208 degrees) and let simmer for 30 minutes, giving an occasional gentle stir with a rubber spatula so nothing adheres to the bottom of the pot. After 30 min, cut the heat and cover with saran wrap, and let sit another half hour. No curdling agent is introduced here, as the cooking and long strain will do their magic. Line a fine mesh strainer with cheesecloth inside a large pot or cambro, pour in the cream mixture, and let strain for up to 4 hours. Remove the cheese from the cloth and transfer to a mixing bowl. Using a rubber spatula, mix in the ½ tablespoon salt. This is a touch more salt than the Bestia recipe calls for, because we like our cheese nice and salty, so add little by little until it’s right for your taste. Stays good in the fridge up to 4 days. 

(Note: Reserve the whey. You may want to add in a tablespoon or two to the cheese for a lighter, smoother consistency. Also whey is great for adding to pasta sauces or using for whey-fermented sodas.)