Ricotta Cheese

By CheeseDiva

Ingredients

• 4 cups whole milk
• 1 cup heavy cream
• 3/4 cup buttermilk
• 1/2 teaspoon salt (I use 2 teaspoons Maldon salt)

Details

Servings 1
Adapted from breannasrecipebox.blogspot.com

Preparation

Step 1

Add ingredients to a 4-quart pot. Attach a thermometer to the side of the pot (making sure that it doesn't touch the bottom of the pan). Bring to a very gentle boil over medium heat, stirring occasionally with a rubber spatula to prevent scorching. (Do not stir once the temperature reaches 170, it will become grainy.)

Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.

Once curds begin to separate from the whey (liquid temperature will be between 175 and 200 degrees), remove from heat. Gently spoon or ladle the curds into the cheesecloth-lined strainer. You may need to gently gather the cheesecloth at the top to help the curds drain.