https://www.copymethat.com/r/usbts49yS/ricotta-cheese/
34687601
J7EuEHR
usbts49yS
2024-05-02 21:29:40
Ricotta cheese
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Ingredients
- Homemade Ricotta
- 8 cups whole local milk
- 2 cups cultured buttermilk
- Sea salt
- Add the milk and buttermilk to a large, heavy large pot. Place the pot over medium heat and bring the mixture to a gentle simmer, until bubbles are just starting to form and you can see the curds separating. Turn off the burner and let it sit for a few minutes.
- Using a mesh skimmer, lift the curds out of the pot and place them in a colander lined with cheesecloth. Let the curds drain for about 5 minutes for a soft ricotta or up to 20 minutes for a firm ricotta. Transfer the ricotta to a bowl, add a pinch of sea salt and stir. Cover the cheese and place in the refrigerator to chill. The ricotta can be made one day ahead.
- Lastly, don’t throw away the whey (the leftover liquid). I freeze it and then use it in soups or as a substitute for water in making bread or pizza dough.
Steps
- Homemade Ricotta
- 8 cups whole local milk
- 2 cups cultured buttermilk
- Sea salt
- Add the milk and buttermilk to a large, heavy large pot. Place the pot over medium heat and bring the mixture to a gentle simmer, until bubbles are just starting to form and you can see the curds separating. Turn off the burner and let it sit for a few minutes.
- Using a mesh skimmer, lift the curds out of the pot and place them in a colander lined with cheesecloth. Let the curds drain for about 5 minutes for a soft ricotta or up to 20 minutes for a firm ricotta. Transfer the ricotta to a bowl, add a pinch of sea salt and stir. Cover the cheese and place in the refrigerator to chill. The ricotta can be made one day ahead.
- Lastly, don’t throw away the whey (the leftover liquid). I freeze it and then use it in soups or as a substitute for water in making bread or pizza dough.