Homemade Ricotta
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat
2
Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft
3
Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes
4
Line a strainer with a few layers of cheesecloth
5
Use a large spoon to scoop the solids from the surface into the strainer
6
Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth
7
The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things
8
Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly
9
Use the ricotta as desired