Recipe courtesy of Nick Pellegrino

Mangia Nashville Fresh Ricotta Cheese

  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 5 cups
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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
  1. 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.
  2. 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!

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