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Enjoy my favorite family recipes in Sara Moulton Cooks at Home.



The New Book!

Jul 24, 2002

Homemade Ricotta Cheese
Miscellaneous

This recipe comes to us courtesy of Richard D. Jehn who adapted it from the "Cucina Amore" boys, Johnny Carrabbas and Damian Mandola. Richard is a self-taught personal chef who has published one cookbook called Feasting with Family and Friends and is hoping to find a major publisher to put out volume 2 which is already over 300 pages long. Check out his website at: www.rdjehn.addr.com/. We tested this recipe and it was absolutely delicious!
Explore the joy of Italian American cooking. Sit down for some Table Talk with Aunt Fanny.

Makes about 2 cups

2 quarts whole organic milk
1 pint cultured buttermilk
2 tablespoons salt
1 tablespoon fresh ground pepper or morita chile (optional)
  • Combine the two milks in a large pot and slowly heat to 175 to 180 F., stirring occasionally.
  • When the temperature is correct, stir in the salt and remove the pot from the heat.
  • Slowly pour the cheese into a sterile container lined with cheesecloth placed over a large bowl. It you need to use a "pouring utensil" (such as a ladle), make sure it is sterile as well.
  • Immediately cover the cheese with foil or plastic wrap and refrigerate it. It should drip for 24 hours.
  • Transfer cheese to a big jar and use it anywhere you would use bought ricotta, such as in stuffed pastas, salads, etc. It will keep in the fridge for a few days. (It cannot be frozen.)