This is a recipe for my Sicilian grandmothers creamy homemade ricotta cheese Great as a spread on fresh bread or add as a topping to fresh Pasta
Prep Time
10 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
Heat milk
buttermilk
heavy cream
and salt in a large
heavy
nonreactive saucepan over medium-low heat
stirring occasionally for the first 10 minutes. Continue heating
without stirring
until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
Using a slotted spoon
ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds
cheesecloth
and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl
and let drain for 2 hours.
Place the four cheeses
still in cloth
in a bowl in the refrigerator overnight. In the morning
