Homemade Ricotta

Recipe copyright, Alex Guarnaschelli
Show: Alex's Day Off Episode: Brunch
TOTAL TIME: 3 hr 20 min
Prep: 5 min
Inactive Prep: 3 hr
Cook: 15 min
 
YIELD: about 1 cup
LEVEL: Easy

ingredients

  • 1 1/2 cups buttermilk
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Directions

In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat. Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft. Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.

Line a strainer with a few layers of cheesecloth. Use a large spoon to scoop the solids from the surface into the strainer. Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth. The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things. Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly. Use the ricotta as desired.

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  • on November 13, 2012

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    I have made this several times and it is so easy and so amazing tasting! I will never buy store bought again, even though this costs more to make, it is worth it! Thanks Alex!

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  • on July 09, 2011

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    Unbelievably easy, creamy, flavorful and FRESH! My own recipe utilizes vinegar as the acid instead of buttermilk. Why buy store-purchased ricotta when this method is so delicious?

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