Monday, April 27, 2009

Fresh Ricotta Cheese

Homemade Fresh Ricotta Cheese

Yield: about 4 cups

  1. 1 Gallon Whole Milk
  2. 1 pt. Heavy Cream
  3. 1 qt. Buttermilk
  4. ½ t. Salt


  1. In a nonreactive(stainless steel, not aluminum) saucepan over low heat milk, buttermilk, salt and cream to a boil and immediately remove from heat.
  2. ŸLine a chinois with cheesecloth and pour tepid mixture through, allowing the whey to drain through.
  3. ŸAllow to stand at room temperature for 20-30 minutes
  4. Ÿ Turn out onto plate and cover with waxed paper or put in non reactive bowl and cover.
  5. Ÿ This is best eaten the day it's made but will last 1 week in the refrigerator.

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