If you want to impress your friends, invite them over to enjoy some of this homemade ricotta cheese. It is very simple to make and once you try it, you’ll never buy it in a store again. We like to add a dollop of ricotta onto crusty bread, then finish it with a drizzle of honey, lemon zest, and fresh cracked pepper.

There are only four ingredients and the whole process can be completed while holding a baby in one hand and a spoon in the other (I can attest). When buying the ingredients, get the best stuff you can find. Quality makes a big difference here.

This recipe is slightly adapted from the recipe found in Molly Wizenberg’s book Delancey.

Homemade Ricotta Cheese

Ingredients
3 1/4 cups whole milk
1 cup buttermilk
3/4 cup heavy cream
Dash of salt, to taste

Directions:

1. In a ditch oven or heavy pot, combine milk, buttermilk, and cream. Place over medium heat and stir occasionally to prevent scorching. When the mixture reaches 180 degrees, stop stirring. Continue to cook until the curds and whey separate; the curds are the white clumps and the whey is the clear liquid. Remove from heat and set aside at room temperature for 30 minutes for curds to strengthen.

2. Line a strainer with two layers of cheesecloth and place over a large bowl. Ladle the curds into the cheesecloth. Do not press down on the curds. When all of the visible whey has drained out, the ricotta is likely the right texture. If you prefer a thicker ricotta, drain until it reaches desired consistency.