Homemade Ricotta
From deliathecrone 16 years ago
- 15 minutes to make
- Serves 8
Using buttermilk as the curdling agent results in a moister cheese. The heavy cream lends extra richness and softness. This recipe can be halved, if needed. It makes about 4 cups.
Ingredients
- 1 gallon whole milk, preferably pasteurized, not ultra-pasteurized* shopping list
- 1 pint heavy cream shopping list
- 1 quart buttermilk shopping list
- 1/2 teaspoon salt shopping list
- *Pasteurized milk produces tastier, bigger, softer curds and a much better yield than the ultra-pasteurized version. It's worth seeking it out. You'll find it in specialty food stores and farmers' markets, or at a local dairy, if you're lucky enough to live near one. shopping list
How to make it
- Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth, and place it over a large bowl.
- In a large saucepan, slowly bring the milk, cream, buttermilk and salt to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching, until little bubbles form on the surface, about 10 minutes.
- Let the mixture bubble gently, without stirring, until the temperature reaches 170-degrees F on an instant-read thermometer, about 5 minutes (curds will begin to form).
- Remove from heat and let sit, without stirring, for 10 minutes (pale green whey will begin to separate from the white curds).
- Gently pour the mixture, including any bits on the bottom, into the lined sieve.
- Let drain until all of the liquid runs off but the cheese is still moist, about an hour. Don't "encourage" the liquid to run or your cheese will be too dry.
- Discard the liquid.
- Chill the ricotta, covered, until you are ready to use it, or up to 2 days.
3. Reaching 170-degrees
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4. Let it separate
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Pouring off the whey
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Ricotta at last!
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The Rating
Reviewed by 5 people-
Sounds like fun...I'll give it a try!
nlo209
in Toronto loved it
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cool!
cookiesaregreen
in loved it
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My comment is the same as Rdh14.
Redid this recipe with a better result.
Made half the recipe. Recooking the whey again to see if I can cull some more curds.
I stand by the 1 star rating until the recipe is modified to produce a more c...more
pointsevenout
in Athens loved it
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