This recipe just can’t get any easier.
This recipe doesn’t make a large batch but you can make it twice, I did and we ate it all!
4 cups whole milk
1 cup buttermilk
1/3 cup heavy cream
Line a strainer with about 4 layers of cheesecloth. Set over a medium sized bowl.
Combine milk, buttermilk and cream in a medium sized heavy saucepan and heat over medium-high heat.
Bring to a bowl. Boil until you see the curds (solid white parts are separated from the liquid whey). This should take about 10 minutes. Stir a couple of times during boiling. Curds will be small.
Remove from heat and pour a little into your cheesecloth, sprinkle with a little salt , pour some more and sprinkle salt again.
Gather up your cheesecloth as pictured above and hang or set over a small cup to drain.
I don’t like my ricotta too dry so I don’t drain it too much. If you like it drier, give it a squeeze.
Also, I don’t pour the whey down the drain right away.
When I take the ricotta out of the cheesecloth and put it into a bowl I like to put a few tablespoons of the whey into the cheese because I like my ricotta a little looser.
When I get it to the consistency I like, I’ll discard the rest of the whey.
Next step: Eat it while its warm!