Ricotta

This is the recipe from Molly Wizenberg's book, Delancey.

Ricotta is pretty easy to make - the only equipment you really need is cheesecloth. (If you have a candy thermometer, that's also useful but not strictly necessary.)

Ingredients
6-1/2 cups whole milk
1-1/2 cups heavy cream
2 cups buttermilk
1 tsp salt

Directions
Put the three dairy ingredients in a heavy pot (I use my trusty yellow dutch oven) over medium heat. Stir occasionally to prevent scorching. If you have a thermometer, stop stirring when it reaches 180°F. If you don't have a thermometer, I stop stirring when it starts to separate and form a floating layer of curds.

Continue to cook until the curds are clumpy and the whey is mostly clear. Take it off the heat and let set for 30 min at room temperature. Ladle curds over cheesecloth and leave it to drain until desired consistency: soft and creamy, versus a little thicker and stiffer - depends on what you want to use it for. (Don't press on it!)

Add salt. Will last for about a week, but tastes best the first three days.

Full recipe makes about a pound of cheese. Recipe can be halved successfully as well.

Uses: Excellent in lasagna, and in raspberry ricotta cake. Or spooned over toast with a grind of pepper.