Homemade Buttermilk Ricotta
Contributed by Cassie Winslow of Deco Tartelette
Ricotta is one of those things that’s both simple to make and about a million times more delicious when you do it yourself. Never tasted the homemade version? You’re in for a treat! Cassie of Deco Tartelette has come up with an easy recipe for this super versatile cheese, one that only asks for about five minutes of your time–the best kind of recipe for a weeknight. Next time you’re in need of an easy appetizer or light dinner, this creamy Homemade Buttermilk Ricotta will pair up perfectly with warm, sliced bread and heirloom tomatoes.
- 1 cup organic buttermilk, shaken well
- ½ cup organic whole milk
- 1 tablespoon organic half + half
- Place buttermilk and whole milk in a small saucepan over medium heat. Allow to simmer for 5 minutes or until the curds separate from the whey (the curds will float to the top).
- Remove from heat and allow to sit for 20 minutes.
- Using a cheesecloth or dishtowel, strain into a large bowl. Reserve the whey (the liquid) for smoothies.
- Squeeze the residual liquid out of the ricotta.
- Place in a small bowl. Add half-half and mix.
- Store in the fridge and use within a few days