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.