House-Made Ricotta

This recipe came straight from our Italian cookbook Authentic Volpi!

Ingredients:

1 gallon – whole milk
1 quart – buttermilk, high-fat
1 pint – heavy cream
1 tsp – sea salt

Preparation:

In a large pot add whole milk, heavy cream, buttermilk and salt. Place over medium-high heat and stir frequently, making sure to touch the bottom and rounded edges of the sauce pot to prevent scorching (see Chef’s tip below).

Check temperature with thermometer. Once 140 degrees F is reached, turn down to medium heat. Continue cooking with little stirring. When 170 degrees F is reached, the curds and whey separate. (The curds rise to the top; the whey is the cloudy liquid underneath.)

Remove from heat and rest for 5 to 10 minutes; do not stir. Place an extra-fine strainer or one lined with cheese cloth over a bowl. Pour mixture through strainer to capture the cheese. Allow to drain for 15 minutes, ready to serve warm. If so desired, place in container to chill before use, as the ricotta will maintain a high quality for up to 2 days.

Chef’s tip: The proteins found in the dairy will begin to coagulate between 135-145 degrees F. Once this stage is reached, the risk of scorching is reduced. Only occasional stirring will be necessary after this temperature is reached.