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

Prep Time5

Cook Time12

Total Time9 35

Servings:

Calories: 140kcal

Author: Lovoni

US Customary - Metric

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