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Fresh Ricotta

Ingredients

4 cups whole milk
1 cup buttermilk

Preparation

  1. Step 1

    Line a fine-mesh sieve with a double layer of cheesecloth and set in a sink or over a bowl.

    Step 2

    Combine the milk and buttermilk in a large saucepan or enameled pot. Heat very slowly over low heat until the mixture reaches 165°F. The mixture will begin to curdle, literally separating into thick curds and whey, a thin liquid. Use a slotted spoon to remove the curds to the lined sieve. Allow to drain and set for 30 to 45 minutes, or until thick.

Ethan Stowell's New Italian Kitchen
TagsButtermilkDairyMeal PrepCookbooks
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