This recipe comes courtesy of Jenn Louis, chef-owner of Lincoln and Sunshine Tavern in Portland, Oregon. We featured Louis’ ricotta gnocchi in our April 2015 issue, and we can’t stop making this super-creamy ricotta—to add to gnocchi and everything else—because it’s so easy and so darn good.
- 5 qt. whole milk
- 5 cups full-fat buttermilk
- 3 cups half & half
- Heat milk, buttermilk, half & half in a large heavy-bottomed pot over high heat; cook, stirring occasionally, until curds begin to form, 6–8 minutes. Reduce heat to medium; simmer, without stirring, until an instant-read thermometer inserted into the milk reads 175°, about 25 minutes. Let cool; cover and chill completely. Set a cheesecloth-lined sieve over a bowl. Ladle curds into sieve and cover with plastic wrap; chill overnight, and then transfer ricotta to a container. Discard whey or save for another use. Chill up to 1 week.