Really Easy Ricotta Cheese
This Ricotta cheese recipe is super easy. It only takes about 30 minutes to make, and requires no special equipment (other than maybe cheesecloth, which not everyone has on hand). The finished volume is about 2 cups of fresh Ricotta cheese.
What you’ll need:
- Steel saucepan (at least 2 quarts)
- Slotted Ladle
- Cheesecloth (optional, but really useful!)
The ingredients are as follows:
- 4 cups whole milk
- ¼ cup heavy cream
- 2 tsp salt
- 1 cup buttermilk
Once you’ve obtained the ingredients above, the cooking steps are:
- Mix the milk, cream, and salt in a steel saucepan (preferably thick bottomed). Begin heating. You can also add an additional ½ tsp of salt if you like extra saltiness or want to use it for baking.
- Measure out the buttermilk in preparation for the next step.
- As the mixture starts to steam, be sure to stir constantly or you will end up with a mess caked onto the bottom of your saucepan. Once the milk begins to froth, add the buttermilk.
- Heat the mixture back to near-boiling. As it starts to froth and the surface becomes disturbed by boiling action, kill the heat immediately and cover.
- Let sit for 20 minutes.
- You should now see a layer of cheese curds floating in the saucepan. If you have cheesecloth, cover your colander with it. Cheesecloth tends to be much finer than the holes in your colander, so you won’t lose any of your Ricotta. Now ladle the curds into the colander. Cover with a paper towel or more cheesecloth. Let sit for 5 minutes.
After the 5-minute straining period, your Ricotta is ready to eat! Although tasty at this point, straining over night will produce a drier Ricotta that will last longer and work better with baking.