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October 21, 2014

Alex’s Homemade Ricotta



Gotta give credit where credit is due. I didn’t change one single thing about this recipe. This is an Alex Gurnaschelli recipe. It has just 3 steps and 3 ingredients and it is one of the best things I’ve ever made. Not to mention serving homemade cheese at a party will absolutely blow people’s minds.


3 cups whole milk
1 1/2 cups buttermilk
1 cup heavy cream


sliced & grilled baguette with good olive oil
grilled flaky sea salt (such as Maldon) & local honey for finishing


The only secrets that I have for this recipe are to add salt at the end and with only three ingredients to buy, you should absolutely go for the best quality milk, cream and buttermilk you can get your hands on.  Pour all three ingredients into a pot and gently simmer, stirring occasionally until there appears to be a “raft” of solids floating on top. Turn the heat off and let the mixture (curds & whey) rest for about 15-20 minutes. Place a strainer over a bowl and line the strainer with a few layers of cheese cloth (leaving some overhang). Gently scoop the curds into the strainer and then pour the remaining mixture gently over the solids in the strainer. What is left in the bowl is whey and evidently can be used for thickening soups or making bread although I’ve never tried it. Let the strainer sit in the refrigerator for a few hours 2-3-ish is sufficient. Then unmold the cheese out onto a plate and sprinkle with flaky salt. I served this with a sliced baguette that I grilled on a grill pan just until it grill marks then threw it in a bowl and poured olive oil all over it. Served with honey on the side for drizzling.



comments & questions

  1. Hello dearest Amy,
    I love reading your blog!! I would like to know if you can make the home made ricotta ahead of time…a day or two. Or is it best that day? oxox

    Posted August 5, 2016 by Aunt Patty
    1. Hi Patty,
      Thanks so much for reading! I’ve made it ahead one day and it worked great. Just take it out of the fridge an hour before serving. That’d be my recommendation. I love this recipe, it’s one of my favorites. Hope you enjoy. If you have any other questions, let me know!

      Posted August 5, 2016 by aimee heimbinder

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