Ever since seeing an episode of Diners, Drive Ins and Dives that featured homemade ricotta I’ve been dying to make some. It seemed super easy but I must have forgotten a step or an ingredient; the first batch didn’t curdle. It was more like slightly thickened milk soup. After some adjustments and research I came up with one that worked. Simple and creamy. And already done by Alex Guarnaschelli. The only difference is that I added salt and a tiny bit of balsamic. I can’t take any credit. You’ll see what I’m making with the ricotta later.
What you need:
- 3 c milk
- 11/2 c buttermilk
- 1 c heavy cream
- 1/2 tsp freshly ground sea salt
- 1 tsp Devo Olive Oil Grapefruit Balsamic
- Cheese cloth
What you do:
- Add milks and cream to large pot.
- Heat slowly over medium heat.
- Simmer until steam starts to rise and small bubbles appear.
- Remove from heat.
- Add salt and balsamic and gently stir for about a minute.
- Let rest for at least 20 min.
- You should notice some curds forming.
- Line strainer with wet cheese cloth and place over bowl.
- Gently pour the cooked mixture into strainer.
- Let sit until cool.
- Discard liquid, or save to use as a replacement for water if you plan on making bread.
- Place cheese clothed-wrap ricotta back in strainer over bowl and place in refrigerator to firm.
- Refrigerate for a few hours to release excess liquid and to firm ricotta.