Homemade Ricotta

Unintentionally, this recipe turned out to be nearly identical to Alex Guarnaschelli’s; the only ingredient difference is the salt. I’m always a day late and a dollar short.

What you need:

  • 3 c milk
  • 11/2 c buttermilk
  • 1 c heavy cream
  • 1/2 tsp freshly ground sea salt
  • 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.

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