Recipe courtesy of Nick Pellegrino
Episode: Pizza Masters
Total:
35 min
Active:
15 min
Yield:
5 cups
Level:
Easy

Ingredients

  • 3 cups whole milk
  • 1 cup buttermilk 
  • 1 cup heavy whipping cream 
  • 2 tablespoons fresh lemon juice 
  • 1 1/2 teaspoons kosher salt 

Directions

Special equipment: cheesecloth

Pour the milk, buttermilk, cream, lemon juice and salt into a heavy-bottomed stainless-steel saucepan. Bring to a boil. DO NOT STIR! Turn off the heat and cover with an apron or dish towel. Set aside for 15 to 20 minutes. You will see the mixture separating into curds.

Line a colander with some cheesecloth and set in the sink or over another pot. Carefully scoop out the curds and set into colander and cheesecloth. Let ricotta drain for a few minutes and serve warm. You can set the ricotta into the fridge for use later. Fresh ricotta will keep refrigerated for up to 3 days, but you will eat it all way before then. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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