Homemade Ricotta

Total Time:
3 hr 20 min
Prep:
5 min
Inactive:
3 hr
Cook:
15 min

Yield:
about 1 cup
Level:
Easy

CATEGORIES
Ingredients
  • 1 cup heavy cream
  • 3 cups whole milk
  • 1 1/2 cups buttermilk
Directions

In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat. Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft. Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.

Line a strainer with a few layers of cheesecloth. Use a large spoon to scoop the solids from the surface into the strainer. 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. The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things. Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly. Use the ricotta as desired.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Ricotta, Ricotta, Ricotta - Homemade Ricotta

    Recipe courtesy of Mario Batali