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Sauces and Condiments, Vegetarian

Homemade ricotta

Homemade ricotta
Bob Chamberlin / Los Angeles Times

When it comes to most things around the house, I'm about the most unhandy guy you've ever seen. I can't hang a picture straight. But when it comes to cooking, I go a little do-it-yourself crazy. The last couple of ... Read more

Total time: About 45 minutes | Makes about 1 pound, or 2 cups
  • 9 cups whole milk
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 2 1/2 tablespoons distilled vinegar

Step 1Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side

Step 2Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.

Step 3Drain the curds for 5 minutes, then transfer to a covered container to store in the refrigerator until ready to use. The ricotta is best used the same day, but will still be good for 2 to 3 days.

Note: This recipe requires the use of a thermometer.

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