HOMEMADE RICOTTA

I’ve made lots of homemade ricotta in my day. This is the best recipe I’ve tried, hands down. Tangy from the buttermilk and lemon, then sweetened with a little powdered sugar and given the bright addition of lemon zest, it’s definitely a keeper. Use any extra for filling crepes or just spreading on pancakes.

The liquid that drains off the ricotta curds is called whey, and this recipe will yield about 2 cups.

If you’re a bread baker, save at least some of the whey from this recipe to substitute for water in your next batch of bread.

People also use whey to ferment vegetables or cook grains.

4 cups whole milk

2 cups heavy cream

1 cup buttermilk

1/2 cup fresh lemon juice

Salt

Powdered sugar and lemon zest

In a large heavy saucepan, combine milk, cream and buttermilk. Slowly heat until mixture reaches 200 degrees. Stir often to keep milk from scorching. When milk reaches temperature, remove from heat. Whisk in lemon juice and let sit 30 minutes.

The mixture will form curds that will rise to the top of the pot.

Line a large strainer or colander with cheesecloth and place in a bowl.

Ladle curds into the cheesecloth. Drain off the liquid if it will reach the level of your colander and reserve.

Once mixture is completely cool, refrigerate and allow to continue to drain.

The next day, move the curds into the bowl of a stand mixer fitted with the paddle attachment. Begin to whip, slowly adding some reserved whey until you reach the texture you prefer.

Add salt, powdered sugar and lemon zest to taste. Refrigerate until ready to use. Makes: 2 1/2 cups Per 1/4 cup: 240 calories (percent of calories from fat, 79), 5 grams protein, 8 grams carbohydrates, no fiber, 21 grams fat (13 grams saturated), 66 milligrams cholesterol, 80 milligrams sodium.

Adapted from a recipe by Elliot Cusher, executive chef, Donetto.