in Italy

Italialady's Ricotta

updated

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Ingredients for 1 servings:

  • 3 liters of milk, preferably 3.8% fat
  • ½ liter buttermilk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

homemade cream cheese

Pour the milk and buttermilk into a large saucepan and slowly bring to a boil. Be careful, it can burn easily. During cooking, the ricotta will separate from the whey. Skim the whey with a small sieve and place it in a larger sieve to drain the remaining whey. The ricotta is now ready for further processing. You can use it to fill ravioli or tortellini, or even to make Cannoli Siciliani (recipe here in the database). Or eat it sweet or savory on fresh bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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