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Fresh Ricotta

Yields 1 cup  |  Recipe by JJ Goode 

You can use fresh ricotta to level-up almost any dish – and the secret is that it’s unbelievably easy to make at home! Spread it right onto a plate, and it becomes a mildly tangy, creamy base for anything you can think of – roasted summer or winter squashes (top with crunchy nuts or seeds), fresh juicy heirloom tomatoes (some fresh herbs and chopped olives), or perfectly ripe peaches (you can pretty much let that one stand on its own). It’s delicious straight out of the bowl (serve with crusty bread) but it’s also a great cooking ricotta which works perfectly in frittatas, pastas, and desserts!


  • 2 cups whole milk (not ultrapasturized)
  • 1 cup heavy cream
  • ½ teaspoon kosher salt
  • 2 tablespoons fresh lemon juice or distilled white vinegar

Bring milk, cream, and salt to a very gentle boil in a medium saucepan. Remove from heat. Add lemon juice or vinegar; stir gently until mixture starts to curdle. Let stand 5 minutes. Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl, and place in refrigerator. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).

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