Othercoleycooks5.0
Ricotta Recipe
This foolproof method for homemade ricotta cheese is so easy to make. This recipe uses buttermilk as the acid to produce a super creamy ricotta with the best flavor and texture.
👥 1 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- colander
- strainer
📝 Preparation Steps
1
Pour the milk, cream and buttermilk into a large pot and place it over medium to medium-high heat.
buttermilk3 cups
2
Give it a stir, then let it slowly come up to a simmer (have patience) without disturbing it.
3
As soon as the milk just barely begins to bubble, turn off the heat. You don't want it to actually boil, but just barely start to gently simmer (190 ℉ if using a thermometer).
4
You will begin to see the milk solids start to separate and rise to the top. Again, don't stir. Set aside for at least ⏱️ 10 minutes to cool, undisturbed.
5
Line a colander or strainer with a few layers of cheesecloth *(see note).
6
Use a handheld strainer or large spoon to remove the curds from the liquid and place into the colander *(see note).
7
Allow the ricotta to drain to your desired thickness - the longer it goes, the thicker it will get *(see note).
8
Transfer to a container and refrigerate until ready to use. Homemade ricotta cheese will last I the refrigerator for about 5 days or up to 1 week.
Nutrition Facts
calories
2943 kcal
fat Content
243 g
serving Size
1 serving
sugar Content
119 g
sodium Content
1441 mg
protein Content
85 g
cholesterol Content
793 mg
carbohydrate Content
117 g
saturated Fat Content
150 g
unsaturated Fat Content
69 g
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