Arguably the most flavorful way to prepare homemade ricotta cheese, this recipe does not use whey, but rather whole milk. For acidification and flavor buttermilk is used instead of apple cider vinegar.
Course Condiment
Cuisine Italian
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Draining Time 30 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 2cups
Equipment
Stock Pot
Slotted Skimmer Spoon
Instant Read Thermometer
Butter Muslin
Colander
Ingredients
1gallonmilk
1quartcultured buttermilk
½teaspoonsalt,or to taste
Instructions
In a large pot, stir the milk and buttermilk together.
Slowly heat the milk to 185F. Only stir the milk occasionally, otherwise the curds will be too small.
Remove the pot from heat and rest for 30 minutes.
Line a colander with butter muslin.
Gently pour the curds into the cheesecloth, tie up the corners and hang for about 30 minutes or until you like the consistency.
Transfer the curds to a bowl and add salt to your taste preference.
Notes
Refrigerate homemade ricotta cheese for up to a week.