How to Make Your Own Ricotta

This creamy delicacy is dead simple to whip uo—no fancy equipment or coagulating agents necessary.

May 2010 Issue

Sweet, earthy black-truffle honey from Lundardi. $19.50, markethallfoods.com

Mostarda, a sort of Italian chutney of mustard and fruit (in this case, pears). $18, formaggiokitchen.com

Olive oil and a sprinkling of fresh thyme, basil, or lavender.

Line a colander with four layers of cheesecloth and place it in the sink.
Heat the milk and buttermilk in a large pot over medium-high heat, occasionally stirring and scraping the bottom of the pan.
Eye the mixture carefully: The moment you see steam, stop stirring.
The fluffy white curds will soon separate from the pale, translucent whey.
One minute after the first curds form, scoop them all into the colander using a skimmer.
Gather the cloth around the curds and let the ricotta drain for about 2 minutes (do not squeeze).
Put the ricotta in a bowl and add salt to taste.