It seems everywhere I turn there’s an article or video about making homemade ricotta. So finally, I decided to give it a go. I followed the LA Times recipe. It couldn’t have been easier.
Add the milk and buttermilk to a pot and heat to 185 degrees.
Stir in salt and vinegar…And wait until it curdles.
Scoop out the curds to a strainer. I didn’t have cheesecloth so I used coffee filters.
And the results are better than you could possibly imagine.
For some fantastic serving ideas check out Melissa Clark’s video from the NYTs.