Recipe courtesy of Alex Guarnaschelli
Episode: Brunch
Save Recipe Print
Homemade Ricotta
Total:
3 hr 20 min
Prep:
5 min
Inactive:
3 hr
Cook:
15 min
Yield:
about 1 cup
Level:
Easy
Total:
3 hr 20 min
Prep:
5 min
Inactive:
3 hr
Cook:
15 min
Yield:
about 1 cup
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Homemade Ricotta

Recipe courtesy of Food Network Kitchen

Homemade Ricotta

Recipe courtesy of Paula Lambert

Homemade Ricotta

Recipe courtesy of Ina Garten

Homemade Ricotta

Recipe courtesy of Anne Burrell

Homemade Ricotta Cheese

Recipe courtesy of Ted Allen

Easy Homemade Ricotta

Recipe courtesy of James Alefantis

Browse Reviews By Keyword

          Latest Stories