Making Ricotta Cheese
Recipe type: Cheese Making
- 4 cups of whole milk (3%)
- 1 cup of buttermilk
- ⅓ cup of whipping cream
- 1 tablespoon lemon juice
- salt to taste
- In a large pot bring the milk, cream and lemon juice to a simmer over medium high heat.
- Allow to come to a temperature of 185 degrees.
- This will take less then 10 minutes.
- Stir occasionally.
- If you do not have a thermometer just watch the milks and when the curds separate from the whey it is ready to come off the burner.
- Line a fine meshed colander with two layers of cheesecloth.
- Slowly pour the curd into the colander to drain.
- Once the liquid has drained off bundle up the cheese cloth and give it a bit of a squeeze.
- Remove the cheese to a bowl and lightly salt.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/making-ricotta-cheese/
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