Homemade Ricotta

1. 1

   In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat.

2. 2

   Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft.

3. 3

   Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.

4. 4

   Line a strainer with a few layers of cheesecloth.

5. 5

   Use a large spoon to scoop the solids from the surface into the strainer.

6. 6

   Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth.

7. 7

   The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things.

8. 8

   Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly.

9. 9

   Use the ricotta as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.