creamy homemade ricotta by jennifer
I got this recipe off the Food52 web page, Jennie's Homemade ricotta. This is really simple to make. I don't know why I didn't do this sooner. This ricotta is really good.
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
about 16 oz
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cup buttermilk (no powdered subsitute)
- 1/2 teaspoon salt
How To Make creamy homemade ricotta by jennifer
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Step 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.
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Step 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.
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Step 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.
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