Homemade Ricotta A La Il Buco Alimentari
Even if you're not familiar with the insanely popular ricotta at Il Buco Alimentari & Vineria in New York City, who wouldn't want the recipe? After all, they go through about 15 quarts of the stuff a day -- it's got to be good.
Every time I've tasted this ambrosial ricotta, I've thought, "I could eat this every day." At $16 a plate, I can't afford to order it at Il Buco Alimentari all that often. So I decided to find out whether I could make it at home. I'm not a very skilled cook, but I'd heard ricotta was the easiest of all cheeses to make. I asked Smillie to teach me. He kindly obliged, inviting me down to the restaurant for a lesson in the open kitchen at the back of dining rom. And, as he said several times throughout the lesson, it's easy. It just requires four things: milk, rennet, time and patience.
Photo by Joe Satran/The Huffington Post