
WHIPPED RICOTTA
Difficulty: Easy
Yield
2
cupsPrep
2
minutesCook/Rest
80
minutesA fresh cheese made from whole milk, cream and buttermilk. This method yields rich, tender curds with a clean dairy flavor. Let it drain briefly for a loose, fluffy texture or longer for something firmer and more structured.
Ingredients
4 cups whole milk, cream top
1 cup heavy cream
3/4 cup buttermilk
1/2 tsp fine sea salt
Method
- Add all ingredients to a 4-quart pot. Bring to a very gentle boil over medium heat. Avoid stirring.
- Meanwhile, line a fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
- When curds begin to separate (you’ll see small white specks rise to the surface), stir very gently and lower the heat. Cook 2 more minutes, then remove from heat and set the pot on a cool burner. Let sit undisturbed for 60 minutes to allow the curds to fully develop.
- Gently ladle curds into the cheesecloth-lined strainer. Do not pour. Loosely gather the cheesecloth at the top and let drain for 10 minutes for moist ricotta or longer for a drier consistency.
- For an even lighter texture, blend the drained ricotta in a blender or food processor until smooth and fluffy.
- Transfer to a container and refrigerate up to 3 days.