Confession: I’ve made ricotta at home before and found the experience underwhelming. True, the process couldn’t be easier, but after dumping a gallon of milk into a pot, adding some lemon juice, turning up the heat, waiting for everything to separate, and straining out the solid stuff in a colander, I wound up with the tiniest bit of lumpy homemade cheese. “Eh,” I said as I ate the fruits of my labor with a spoon. “I’d rather just buy it from the store.”
Then I read Molly Wizenberg’s new book Delancey and found myself totally intrigued by her ricotta recipe. Yes, there’s almost a gallon of whole milk but, instead of lemon juice, you use buttermilk for the acid and then you also use cream. Most impressive of all: the recipe promises to yield ONE POUND of ricotta. That final bit seemed too good to be true so I knew that I had to make it this past weekend.
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