- 4 quarts whole milk
- 4 cups buttermilk
Pour milk and buttermilk into large pot. Cook over high heat, stirring occasionally to prevent scorching. Curds will begin to rise up and clump on the surface. Once the mixture is steaming, stop stirring. Curds and whey will separate. Whey will look like cloudy water underneath a mass of white curds (this will happen at about 140 degrees F). When separated, turn off the heat and ladle the curds into the cheesecloth. When all curds are in the cloth and the dripping has slowed, gently bring up the edges of cloth and twist it to bring the curds together. Give a squeeze to let the water continue to drain. Tie it with string and hang it over the sink or a pan to drain for about 15 minutes or so. Let it drain 15 minutes more.
Discard the whey. Untie the cheesecloth and pack the ricotta into airtight containers. Refrigerate and use within 1 week, or eat immediately. Serve with crusty garlic bread, olive oil and chunky salt, herbs or something else good.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.