Creamy Homemade Ricotta by Jennifer
This is really simple to make. I don't know why I didn't do this sooner.
This ricotta is really good.
- 4 c
- whole milk
- 1 c
- heavy cream
- 3/4 c
- buttermilk (no powdered subsitute)
- 1/2 tsp
Bring to a gentle boil over medium heat.
Meanwhile, line a sieve or fine mesh strainer with a few layers of chesecloth and place over a deep bowl or pot.
Gently spoon or ladle the curds into the cheesecloth-lined strainer. You may need to gently gather the cheesecloth at the at the top to help the curds drain.
Store in refrigerator up to two days.