Sometimes the best things happen when I am in what I call one of my “zenyatta mondatta” states.. It was too hot to be outside, I was too restless to sit down and read, too energetic to not do anything. I couldn’t settle on anything in particular…hung between wanting to do everything and nothing, so I went to the Farmer’s Market & purchased some local whole milk & buttermilk from JD’s Dairy in the hopes of finally trying out a few recipes I have been mulling over for making homemade ricotta cheese. I could take it easy inside in the cool, do something I had been thinking of doing for a while and maybe have something good to eat as a result!

This is what I ended up with, and following is how I got there…..

I have collected many recipes for making homemade ricotta cheese over the past few months, but finally chose the recipes from a book that is devoted to all things dairy that you can make at home.

I used Method 1 and 2 from this book. Recipes at end of this entry.

This first method was very creamy and did not have any “tang” which made it work so well with the fruit…A subtle flavor that was a bit additive!

Below are the two recipes/methods I used for making ricotta. They both worked like a charm…were quite different in taste and texture….but both were a treat for the palate..

Try these ricotta recipes out on your next “zenyatta mondatta” kind of day………….