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

Method:

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.