Buttermilk-Ricotta Cheese Dip – a delicious recipe with milk, buttermilk, heavy cream, kosher salt, Cheesecloth, Extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Bring first 4 ingredients to a simmer, without stirring, in a heavy nonaluminum Dutch oven (about 9 1/2 inches in diameter) over medium heat; cook, without stirring, 20 to 25 minutes or just until bubbles appear and temperature reaches 175u00b0 to 180u00b0. (Do not boil.)
2
Stir gently, and return to a simmer. Cook, without stirring, 5 to 6 minutes or until temperature reaches 190u00b0. (Do not boil or stir. Mixture will look curdled.) Remove from heat, and let stand 30 minutes.
3
Line a fine wire-mesh strainer with 3 layers of cheesecloth, and place over a bowl. Spoon mixture into strainer. Cover with cheesecloth; chill 12 to 24 hours. Remove cheese, discarding strained liquid.
4
Spoon cheese into a serving bowl; drizzle with olive oil, and sprinkle with salt and crushed red pepper. Serve with crackers. Refrigerate dip in an airtight container up to 2 days.
928
kcal
Calories
96
g
Fat
12
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups whole milk (preferably organic), 1 1/2 cups whole buttermilk (preferably organic), 1 cup heavy cream (preferably organic), 1/4 teaspoon kosher salt, and more.
Yes, Buttermilk-Ricotta Cheese Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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