Fresh Ricotta Cheese
Carrie Nahabedian - NAHA
Chef demonstration
Soups & Sides
All seasons
Ingredients:
- 1 Gallon Whole Milk
- 2 Cups Buttermilk
Put milk and buttermilk into a heavy stainless steel pot and bring to a slight boil. Reduce heat and simmer for 5 min.
Ladle the cheese through cheesecloth and let it hang until dry. Use immediately and refrigerate. This will last two days.
For soft ricotta into a mold, spoon cheese while warm into shapes. For ricotta that can be served cold or warm crumbled, just let cool and place into a plastic container. This recipe can also be made with fresh goat's milk for an even richer flavor!
