Christina Blais’ Homemade Ricotta Cheese

Christina Blais’ Homemade Ricotta Cheese

  • Preparation 15 min
  • Cooking 45 min
  • Waiting 45 min
  • Makes about 750 ml (3 cups)
  • Végétarien
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

    • 8 cups (2 litres) 3.25% whole milk
    • 2 cups (500 ml) buttermilk
    • 1 cup (250 ml) 15% or 35% cream (see note)
    • Salt

Preparation

Note from Ricardo

The cream is optional, but highly recommended if the ricotta is to be used to make desserts. Ricotta prepared with cream takes longer to drain.
Keeps one week in the refrigerator.

Sweet Ricotta for Pizzelle
Add 60 ml (1/4 cup) of icing sugar, 60 ml (1/4 cup) of grated dark chocolate and the grated zest of 1/2 lemon or orange to 375 ml (1 1/2 cups) of cooled ricotta.
 

Personal Note