Very useful recipe for home-made Ricotta! The only thing I need is to find a time to cook it.
4 cups (960 ml) whole milk
1 cup (250ml) heavy cream
3/4 (180ml) cup buttermilk
1/2 teaspoon sea salt
1. Place all ingredients in a 2 quart saucepan. Slowly bring to a boil over medium to medium-high heat, until curds begin to form 88-93 degrees C (190 to 200 degrees F.)
2. 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.
3. Place fresh ricotta in airtight container & refrigerate for up to 2 days.
As I have no idea where to get buttermilk and what really is it so I’ve found a recipe from net. I believe it can be helpful for someone else.
1. Fill a jar halfway with heavy cream. Then, screw the lid on firmly (a canning jar works well for this purpose).
2. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).
3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.
To Use the Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don’t). Then, salt (if desired), and store in the refrigerator until you’re ready to use it.