Recipe

Homemade Ricotta Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 year, 8 months ago 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. Prep:65m Cook:15m Servings:8	Deliathecro
	homemade

3. Reaching 170-degr

4. Let it separate

Pouring off the whey

Ricotta at last!

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Ingredients

1 gallon whole milk, preferably pasteurized, not ultra-pasteurized*

1 pint heavy cream

1 quart buttermilk

1/2 teaspoon salt

*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.

Directions

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.

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Comments

dlpblue 1 year, 8 months ago said:
Great idea! I'm gonna try this. Thanks

nlo209 1 year, 8 months ago said:
Sounds like fun...I'll give it a try!

httpmom 1 year, 8 months ago said:
This is a great post! I first made my own ricotta cheese after reading an article about it in a magazine. I can't believe how easy it was, but more...how wonderful it tasted! So much richer than store brands.

rdh14 1 year, 8 months ago said:
This didn't, for some reason, work for me. I followed the directions to the T, using regular- not ultra- pastueurized milk, etc, followed the temperature guidelines. It never really curded up and was a milky mess. At the same time, I tried a version with vinegar that worked well. Do you have any suggestions?

cookiesaregreen 1 year, 6 months ago said:
Cool!

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