Homemade RicottaFrom deliathecrone 9 years ago
- 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.
The Cookdeliathecrone Johnston, SC
The Rating5 people
Sounds like fun...I'll give it a try!nlo209 in Toronto loved it
cool!cookiesaregreen in loved it
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...morepointsevenout in Athens loved it
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