Homemade Buttermilk Ricotta
This is so creamy and delicious I can eat it with a spoon right from the jar. Making your own buttermilk ricotta isn't too complicated.
Ingredients
- 1 gallon whole milk
- 1 cup cream
- 1 quart buttermilk
- cheesecloth
Instructions
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In a very large, heavy duty pot add the milk, cream and buttermilk. Heat over medium/low heat stirring only occasionally so the milk doesn't scorch on the bottom of the pan.
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On the pot, clip on a candy thermometer or use an instant read thermometer. Heat the milk mixture to 200 degrees F. Remove from the heat and let the mixture stand for 30 minutes.
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Place a wire mesh strainer over a very large bowl or pot. Pour the mixture through a wire mesh strainer that has been lined with 4 layers of cheesecloth. Gently stir the curd to release the liquid or whey from the ricotta. Cover the ricotta completely with the ends of the cheesecloth.
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Leave in the strainer and place in the refrigerator over night or for 24 hours. Transfer ricotta to an airtight container and refrigerate until ready to use. Ricotta will last for about 7-10 days. Yield: 3 - 3 1/2 lbs.