I grew up in New York, where excellent ricotta was readily available. I've always found the part-skim variety to be too lean, almost chalky. When I moved to the South, I embraced buttermilk, which creates a superbly zingy ricotta that mimics the rich mouthfeel of the full-fat version. It's marvelous served warm alongside crusty bread. Try folding in some grated raw garlic, lemon zest, and parsley.

Keith Schroeder
Recipe by Oxmoor House October 2014

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Recipe Summary

hands-on:
30 mins
total:
50 mins
Yield:
Serves 26 (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • MAKE CURDS & WHEY

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  • Pour the milk into a heavy-bottomed Dutch oven.

  • Over medium-high heat, raise the temperature to 190°.

  • Turn the heat to low & add the acid powder. Stir gently.

  • Keep stirring. Watch closely. Look at that! You're making cheese. The curds are separating from the whey.

  • Turn off the heat.

  • Using a wooden spoon, lightly agitate the curds in the warm liquid, encouraging the formation of a "raft" of curds.

  • STRAIN THE CURDS & FINISH THE RICOTTA

  • Line a fine-mesh strainer with cheesecloth. Place that strainer over a vessel that can hold the strainer without your assistance and keep the drained whey out of contact with the draining cheese.

  • Strain this mixture for about 20 minutes at room temperature.

  • After straining, transfer the ricotta to a mixing bowl.

  • Add some of the hot water, folding with a rubber spatula. It's not necessary to add all of the water--the more you add, the moister the final cheese.

  • Now drizzle the buttermilk & heavy cream into the cheese. Sprinkle in the salt. Fold gently with a rubber spatula.

  • Transfer to a small container & refrigerate, covered, until ready for use. Use the ricotta within a week.

Source

Cooking Light Mad Delicious

Nutrition Facts

58 calories; fat 4.7g; saturated fat 2.8g; mono fat 1.1g; poly fat 0.3g; protein 4g; carbohydrates 0g; fiber 0g; cholesterol 16mg; iron 0mg; sodium 32mg; calcium 108mg.
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