Creamy Homemade Ricotta Cheese is so much better than store-bought! With only 4 ingredients, this recipe will convert you to making your own ricotta for your favorite recipes. You will need cheesecloth and a colander to drain the curds.
Total Time
8hr 35min
0.0
0 Ratings
Author: I Just Make Sandwiches
Servings:
10
Ingredients
•
16
cups
Whole Milk
•
4
cups
Heavy Cream
•
1
cup
Buttermilk
•
1
tsp
Salt
Cooking Instructions
1.
Bring Whole Milk (16 cups), Heavy Cream (4 cups), Buttermilk (1 cup), and Salt (1 tsp) up to a gentle boil in a large stockpot over medium heat.
2.
After the curd has formed on top, remove sauce pot from the heat.
3.
Place a large colander in a large bowl and line colander with cheesecloth. Feel free to fasten cheesecloth to the colander with clips to keep from cloth falling.
4.
Pour curdled dairy into the colander to allow the whey to drain. Discard whey, place colander in a large bowl and allow to drain overnight.
5.
Remove ricotta from cheesecloth and place in an airtight container. Use in your favorite ricotta recipes.
Nutrition Per Serving
CALORIES
739
FAT
49.7 g
PROTEIN
15.0 g
CARBS
59.6 g
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