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Fresh Ricotta

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Ingredients
  Grade a milk 1 Gallon
  Sugar 3 Tablespoon
  Half and half 1 Quart
  Salt 2 Pinch
  Buttermilk 2 Quart
Directions

Heat milk, half and half, sugar and salt in 8-quart container to boiling point, stirring constantly.
It has reached the proper temperature (180°) when it has the "cooked milk smell".
Pour some of the buttermilk into the center and then some around the edge.
Do not stir after you add the buttermilk.
When curds are rising and forming, lift them out gently with a slotted spoon, being careful not to disturb the rest.
Place in colander resting in a pan.
After removing the curds, pour the whey which has drained from the colander back into the milk.
Wait a few moments, then pour some more buttermilk around the edge only.
Continue this process until all buttermilk has been added and there are no more curds.
If the curds do not seem to be setting because of lack of acidity (milk should be green), add a small quantity of vinegar.
This ricotta may be frozen, but only when it is to be used for cooking, not for cannoli.

Recipe Summary

Cuisine: 
Italian
Ingredient: 
Milk Product

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