This foolproof method for homemade ricotta cheese is so easy to make. This recipe uses buttermilk as the acid to produce a super creamy ricotta with the best flavor and texture. Adapted from Alex Guarnaschelli.
- 6 cups whole milk
- 2 cups heavy cream
- 3 cups buttermilk
- Pour the milk, cream and buttermilk into a large pot and gently bring up to a light simmer and resist the urge to stir – it will affect the final texture. As soon as the milk just barely begins to bubble, turn off the heat. You don’t want it to actually boil. You will begin to see the milk solids separate and rise to the top. Again, don’t stir. Set aside for a few minutes to cool.
- Line a colander with a few layers of cheesecloth or heavy duty paper towels. Use a handheld strainer to remove the curds from the liquid and place into the colander. Allow the ricotta to drain to your desired thickness – the longer it goes, the thicker it will get.
- Transfer to a container and refrigerate for up to one week.
- The leftover whey contains lots of protein and nutrients, so store it in a container and add it to smoothies and other recipes in place of water.
Keywords: homemade, easy, ricotta, cheese, cheesemaking, foolproof, method, buttermilk, Italian, Sicilian