Buttermilk Ricotta

This super simple recipe for homemade ricotta calls for nothing more than whole milk and buttermilk.

This week, I made herbed ricotta with fresh rosemary, oregano, basil and cracked pepper, but the rich color of the curd is beautiful standalone, too.

Buttermilk Ricotta

What you'll need:

1 pint/2 cups Brunton Dairy Buttermilk

1 half gallon/8 cups Pasture Maid Creamery Creamline Whole Milk

Cheesecloth

How to:

Pour milk and buttermilk into a large pot.

Turn burner on high and stir occasionally, scraping the bottom to prevent scorching until the curd breaks and begins to float.

Once the curds begin to separate, remove heat and gently ladle small heaps of curds into several layers of cheese cloth via a large slotted spoon.

Wrap in cheese cloth and twist at top, barely squeezing.

Allow clothed curd to rest over a bowl to cool and drain for about 15 minutes. (You want to retain some whey among the curds for moisture. Store excess whey in your refrigerator for future use. )

Roll the slightly cooled curd into your mixing bowl (or storage container) and stir to loosen the texture of the curds.

Fold in freshly chopped herbs or spices for delicate added flavor.

Note: This ricotta has less than a one-week shelf life so use immediately. If using dried herbs, allow the mixture to rest and for the whey to moisten the herbs before use.

ENJOY! (Lasagna, cheesecake, pizza...)