Fresh Ricotta Cheese

Name: Fresh Ricotta Cheese
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 4 cups whole milk; 1 cup heavy whipping cream; ¾ cup buttermilk; ½ teaspoon sea salt

This method turns out the most wonderful, creamy ricotta cheese!

⏱ 45 menit 🔨 Persiapan 35mnt 🔥 Masak 10mnt 📊 Sedang 🍽 6 porsi 👁 42

Bahan-bahan

6 porsi

4 cups whole milk
1 cup heavy whipping cream
¾ cup buttermilk
½ teaspoon sea salt

Langkah-langkah

Place all ingredients in a 2-quart saucepan. Slowly bring to a boil over medium to medium-high heat, until curds begin to form (190 to 200°F.).
Remove from heat and pour into a cheesecloth-lined fine mesh sieve set over a large bowl. Let drain for 15 minutes. Gather cloth around the ricotta and gently squeeze out a little more liquid. Don't squeeze it dry or you'll end up with dry ricotta... leave some moisture in there.
Place your fresh ricotta cheese in an airtight container and refrigerate for up to 2 days.