Ricotta
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Ricotta

Easy and useful. Never make lasagna again with store bought cheese!

What you need

1 gallon whole milk
1 quart buttermilk
1 pint heavy cream
1 tablespoon kosher salt
18-inch squares cheesecloth

Instructions

  1. Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
  2. Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
  3. Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl and let drain for 2 hours.
  4. Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

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