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1
In a heavy-bottomed nonreactive pot, combine the whole milk, buttermilk, and salt over medium-low heat.
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2
After about 20 minutes, you will start to see steam rise from the milk; at that point give it a gentle stir with a metal spoon.
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3
After about 10 more minutes youll begin to see curds rise to the surface (the curds are the clumpy white mass).
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4
Once you see curds floating, cook for 5 more minutes.
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5
At that point the curds will begin to sink, and that means it is time to strain the mixture.
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6
Line a colander with a large piece of cheesecloth that has been folded over a couple of times.
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7
Set the colander in the sink.
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8
Pour the curds into the cheesecloth, leaving as much of the wheythe liquidin the pot as possible.
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9
Gather the edges of the cloth, tie or fasten into a knot, and tie the bundle to the faucet; let the curds drip for 5 minutes.
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10
Transfer the ricotta to a food processor and add the zest, cream, and more salt if desired.
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11
Pulse until smooth and combined.
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12
If you arent going to use it immediately, store in an airtight container in the refrigerator.
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13
Try to eat it within 2 days; it really is best the first day you make it.
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14
For a firm ricotta that you can crumble, allow the curds to drip for at least 30 minutes.
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15
There is no need to add the zest or cream.
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16
Simply transfer to an airtight container and refrigerate.
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17
Making Homemade Ricotta
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18
Always make sure your pots and utensils are super clean.
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19
Any pot or utensil with remnants of strong food flavor on it will impart that taste to the cheese.
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20
This is why you should not use a wooden spoon unless it is brand-new.
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21
I recommend stainless steel pans and utensils.
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22
If you are new to making ricotta at home, use a thermometer to check how hot the milk mixture is; guessing is not a good option.
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23
Aim for 170F to 180F.
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24
Slow heating is the best for making curds.
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25
Dont try to rush the process or youll end up with much less ricotta.
