Description
This is a recipe for my Sicilian grandmother’s creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.
Ingredients
- 1 gallon whole milk
- 1 quart buttermilk
- 1 pint heavy cream
- 1 tablespoon kosher salt
- 18-inch squares cheesecloth
Instructions
- Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
- Heat milk
- buttermilk
- heavy cream
- and salt in a large
- heavy
- nonreactive saucepan over medium-low heat
- stirring occasionally for the first 10 minutes. Continue heating
- without stirring
- until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
- Using a slotted spoon
- ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds
- cheesecloth
- and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl
- and let drain for 2 hours.
- Place the four cheeses
- still in cloth
- in a bowl in the refrigerator overnight. In the morning
- cut zip ties
- and transfer cheese to an airtight container.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 20