homemade ricotta

By ctozzi

In experimenting with homemade ricotta over the years, I’ve found that using buttermilk as the curdling agent—in place of the more common lemon juice—results in a moister cheese. I also like to add heavy cream, which lends extra richness and softness. This recipe can be halved, if you like. Recipe by Erica De Mane

Ingredients

• 1 gallon whole milk, preferably pasteurized, not ultra-pasteurized
• 1 pint heavy cream (optional)
• 1 quart buttermilk
• 1/2 teaspoon salt

Details

Servings 4

Preparation

Step 1

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place over a large bowl.

In a large saucepan, slowly bring the milk, cream, buttermilk and salt to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching, until little bubbles form on the surface, about 10 minutes.

Let the mixture bubble gently, without stirring, until temperature reaches 170° on an instant-read thermometer, about 5 minutes (curds will begin to form).

Remove from heat and let sit, without stirring, for 10 minutes (pale green whey will begin to separate from white curds).

Gently pour the mixture, including any bits on the bottom, into the lined sieve.

Let drain until all of the liquid runs off but the cheese is still moist, about 1 hour. Discard the liquid. Chill the ricotta, covered, until ready to serve or up to 2 days.

Note: Pasteurized milk produces tastier, bigger, softer curds and a much better yield than the ultra-pasteurized version. Well worth seeking out, you’ll find it in specialty food shops and farmers markets.