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Fresh Ricotta Cheese

Carrie Nahabedian - NAHA

Chef demonstration
Soups & Sides
All seasons

  • 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!

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