Yes you can buy ricotta from most stores & it’s perfectly fine for baking – say a cheesecake, but, when you know How to Make Ricotta, like me, you might discover the homemade variety adds a delicious creaminess to top a plate of pasta or serve with a cheese board. Maybe spread on some crostini with some grilled or roasted veg. There’s no comparison between store-bought ricotta & this buttermilk ricotta recipe you can make at home. This is delectably creamy with a luscious mouth feel & a fresh, acidic aftertaste. Use it for baking, spread it on toast, add it to a pizza, sandwich, fill pasta shells, layer it in a lasagne or bake it. This recipe takes a day to make so plan ahead of when you’ll need it.
How to Make Ricotta
Use ricotta for baking, spread it on toast, add it to a pizza, sandwich, fill pasta shells, layer it in a lasagne or bake it. This recipe takes a day to make so plan ahead of when you’ll need it. This makes approximately 3 cups
Servings: 12
Calories: 140kcal
- 8 cups whole milk
- 2 cups buttermilk
- 1/4 cup heavy cream
- 2 teaspoons flaked or course sea salt
- Combine milk, buttermilk & cream in a large pot (such as one you’d use for boiling pasta) over medium-high heat & bring to a simmer. When it’s ready bubbles break the surface around the edge of the pot, the mixture swells up the side of the pot about 1 inch (give or take) & it looks as though the mixture has split. Remove the pot from the heat & let sit, uncovered & untouched for 35 minutes.
- Meanwhile, set up a fine metal sieve in a medium-large size bowl. Drape a piece of muslin/cheesecloth inside the sieve, overhanging the side. After 35 minutes, carefully pour the milk mixture into the cloth-lined sieve. Let stand, uncovered, for 1 hour or until cool.
- Gather the cloth up towards the center & twist to helpsqueeze the excess whey from the ricotta. Discard the whey (the liquid in thebowl or use for other cooking purposes).
- Once the ricotta is cooled, leaving it in the strainer overthe bowl, twist the cloth into the center of the ricotta, cover with a platethen weight the plate down with a can of something from the pantry. Store inthe fridge for 8 hours or overnight.
- Remove the can & plate. Carefully unwrap the ricottathen place a plate or bowl over the ricotta & upturn it onto the plate.Discard any whey in the bowl. Place the ricotta into a sealed container to store& store in the fridge for up to 2 weeks. Makes about 3 cups.
Nutrition
Calories: 140kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 105mg | Potassium: 304mg | Fiber: 0.03g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 0.03mg | Calcium: 249mg | Iron: 0.02mg