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.
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- 4 c
- whole milk
- 1 c
- heavy cream
- 3/4 c
- buttermilk (no powdered subsitute)
- 1/2 tsp
1Add ingredients to a 4-quart pot
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.
2Once the curds begin to separate from the whey (liquid temperature will be between 175 degrees and 200 degrees), remove from heat.
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.
3Let the curds sit in the cheesecloth to drain lighid 15 to 30 minutes, depending on how creamy you'd like your ricotta.
Store in refrigerator up to two days.