Homemade Ricotta Cheese
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
42
Spice
48
Sweetness
50
Sourness
29
mins
Prep time (avg)
2.9
Difficulty
Ingredients:
Directions:
1
Stack 4 large squares of cheesecloth in colander, leaving overhang
2
Combine milk and buttermilk in heavy large pot
3
Attach deep-fry or candy thermometer to side of pot
4
Place pot over high heat
5
Stir almost constantly as mixture heats and curds (small clumps) begin to form
6
When thermometer registers 175°F to 180°F, curds will separate from whey (liquid) and float to top
7
Turn off heat
8
Using large slotted spoon or skimmer, transfer curds to prepared colander
9
Gather cheesecloth around ricotta
10
Press gently, releasing some liquid (don't press out too much liquid or cheese may be dry)
11
Return ball of cheese to colander and let rest 20 minutes
12
Transfer ricotta to medium bowl
13
Sprinkle lightly with salt; mix gently
14
Cover; chill until cold, about 2 hours
15
DO AHEAD: Can be made 1 day ahead
16
Keep chilled
17
Stack 4 large squares of cheesecloth in colander, leaving overhang
18
Combine milk and buttermilk in heavy large pot
19
Attach deep-fry or candy thermometer to side of pot
20
Place pot over high heat
21
Stir almost constantly as mixture heats and curds (small clumps) begin to form
22
When thermometer registers 175°F to 180°F, curds will separate from whey (liquid) and float to top
23
Turn off heat
24
Using large slotted spoon or skimmer, transfer curds to prepared colander
25
Gather cheesecloth around ricotta
26
Press gently, releasing some liquid (don't press out too much liquid or cheese may be dry)
27
Return ball of cheese to colander and let rest 20 minutes
28
Transfer ricotta to medium bowl
29
Sprinkle lightly with salt; mix gently
30
Cover; chill until cold, about 2 hours
31
DO AHEAD: Can be made 1 day ahead
32
Keep chilled