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.
Two Broads Abroad 
I seriously cannot wait to try this. Yum.
Mary, you won’t be disappointed. I love it.
Moh makes this all the time from leftover milk, you can add cardamom, cinnamon, pistachios or raisins as well into the mixture for flavor, if you so desire.
I have a feeling Nahid would love it that way.
I had no idea it was this easy! I’m making a big Italian dinner Saturday night, guess what will be on the menu. Yep, my homemade ricotta.
You have no idea how easy and delicious this is. So happy.