Buttermilk Ricotta

• • • Makes about 2 cups (1 pound/454 g) • • •

This ricotta isn’t true ricotta; real ricotta is made from the whey left over from cheese making, usually mozzarella or pecorino. It takes a lot of leftover whey to produce just a little ricotta, so this is a practical—and good—alternative for the home kitchen. It is adapted from Chef Michael Chiarello’s book Casual Cooking: Wine Country Recipes for Family and Friends. Many recipes for homemade ricotta use lemon juice, vinegar, or citric acid to curdle the milk. I’ve tried lots of different versions, but I always come back to this one. To me, it tastes closest to real fresh ricotta: sweet and creamy, with just the slightest tang. Use pasteurized rather than ultra-pasteurized milk for this recipe, as the ultra-pasteurization process affects the milk’s ability to properly form curds.

2 quarts (1.9 kg) whole pasteurized (not ultra-pasteurized) milk, preferably creamline (not homogenized)

1 pint (480 g) whole-milk buttermilk

Equipment

Wide colander

Tight-weave cheesecloth

Large (4-quart) stainless steel pot

Instant-read thermometer

1 • Line a wide colander with a double layer of damp cheesecloth (use a quadruple layer if the cheesecloth is not tight-weave).

2 • Combine the milk and buttermilk in the pot and set it over medium-high heat. Heat, stirring gently to prevent scorching, until warm. Stop stirring when the mixture is warmed through. As the milk heats up, curds will form. Use a wooden or silicone spatula to gently scrape the bottom of the pot to keep any curds from sticking.

3 • Bring the mixture to 180 to 190°F. At this point, the curds will form a billowy mass on the surface of the pot and the whey will be cloudy. Remove from the heat, cover, and let sit for 5 minutes. The whey should turn clearer, with a yellowish tint, and separate from the curds.

4 • Gently ladle the curds into the prepared colander, taking care not to break them up. Without pressing on the curds, let them drain for about 15 minutes, depending on how “loose” or “dry” you want your ricotta. (Keep in mind that it will firm up in the refrigerator.) Gather up the ends of the cheesecloth and squeeze very gently to release a little more whey, if you like.

5 • Spoon the ricotta into a clean container with a tight-fitting lid and refrigerate if you are not using it immediately. The ricotta will keep in the refrigerator for up to 1 week.