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Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup buttermilk
Details
Preparation
Step 1
1. Make the Ricotta: In a medium saucepan, bring the cream, milk and buttermilk to a gentle simmer over medium heat. Simmer gently until the milk solids rise to the surface and for what looks like a raft, 30-35 minutes. Shut off the heat and allow the milk to cool gently on the stove, 10-15 minutes.
2. Drain the ricotta: Line a strainer with a few layers of cheesecloth and set it over a large bowl. Use a large spoon to scoop the solids from the surface of the milk mixture into the strainer. Then pour the liquid gently over the solids in the strainer, allowing the liquid to flow through into the bowl beneath.
3. Refrigerate the solids in the strainer for at least a few hours, and preferably overnight, to allow all of the liquid to drain out and for the ricotta to firm up slightly. The ricotta will keep, covered in the fridge, for up to 1 week, but is best a day or two after it is made.
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