Homemade ricotta
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This ricotta is so good it can be used as a starring ingredient or eaten just by itself. The flavor is delicate with a wonderfully milky combination of sweet and tang.
True ricotta is made by reheating the whey that’s left from making another cheese (hence the name ricotta -- or recooked). This shortcut method may be less than totally authentic but is certainly totally delicious.
The longer you let the cheese stand in the strainer the drier and firmer the curds will be. For me, the sweet spot is after about 5 minutes, when there is still enough moisture in the cheese that it oozes slightly, but the curds have begun to firm up.
From the story: The California Cook: Homemade ricotta -- it’s easier, and better, than you think
Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side
Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.
Drain the curds for 5 minutes, then transfer to a covered container to store in the refrigerator until ready to use. The ricotta is best used the same day, but will still be good for 2 to 3 days.
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