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Ricotta Cheese

Makes approximately 1 pound

Ingredients
1 gallon whole milk
1 quart buttermilk

Method
The fresh ricotta can be used for gnocchi, pasta, lasagna or sauces.
  1. Combine the milk and buttermilk in an 8 quart stainless steel pot over low heat. Place a thermometer in the liquid, without allowing it to touch the bottom of the pan, and continue to heat until the liquid reaches 175°.
  2. While the liquid is heating, rinse some cheesecloth and use it to line a strainer or small colander placed in a bowl.
  3. When the ricotta forms on the surface of the milk, remove it with a slotted spoon or skimmer and place it in the lined strainer.
  4. Let the ricotta drain in the cheesecloth for 1 hour. Then place the lined strainer in a bowl and place in the refrigerator to let drain for a few more hours.
  5. Store in an airtight container. Ricotta is best when used in a few days.

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