This homemade ricotta cheese recipe calls for nothing more than milk, buttermilk, salt and 15 minutes!
- 4 cups whole milk
- One cup buttermilk
- 1/3 cup heavy cream
- Coarse salt
- Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
- Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat.
- Bring to a boil until cooking thermometer registers 185 degrees (if you don’t have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes – stir a couple of times during the boiling process.
- Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
- Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.