Ricotta

ingredients dairy

Ingredients

  • 1 gallon whole milk

  • 1 quart buttermilk

  • 1 pint heavy cream

  • 1 TBSP kosher salt

  • 18” square of cheesecloth

Directions

  • line large colleander with four layers of cheesecloth

  • heat whole milk, buttermilk, heavy cream, and salt in a large non-reactive pan/pot on medium-low heat

  • stir occassionally first 10 minutes

  • continue heating, while stop stirring, until temps reach 190F

  • remove from heat and let stand 1 hour

  • mixture will separate into curds & whey

  • using slotted spoon, ladle 1/4 curds into colleander. Gather corners & secure. Suspend & drain for 2 hours.

  • do this for remaining curds

  • place cheese, in the cloth still, in a bowl & refridgerate overnight

  • transfer to airtight container