Homemade Buttermilk Ricotta

Making homemade ricotta is quite simple...I especially love making a batch when I come home from the farmer's market with all sorts of goodies...I serve it alongside a warm loaf of homemade bread, fresh heirloom cherry tomatoes, basil, and a sprinkling of rose salt...Homemade Buttermilk Ricotta:Makes about 1/2 cupIngredients:1 cup organic buttermilk, shaken well1/2 cup organic whole milk1 tablespoon organic half + halfDirections:Place buttermilk and whole milk in a small saucepan over medium heat. Allow to simmer for 5 minutes or until the curds separate from the whey (the curds will float to the top). Remove from heat and allow to sit for 20 minutes. Using a cheesecloth or dishtowel, strain into a large bowl. Reserve the whey (the liquid) for smoothies. Squeeze the residual liquid out of the ricotta. Place in a small bowl. Add half-half and mix. Store in the fridge and use within a few days. You can add dried lemon + rose hip sugar if you would like to sweeten the ricotta. Enjoy!Photography + Recipe by Cassie Winslow