Homemade Ricotta
Homemade Ricotta
Chef Matt Conroy makes this recipe for his restaurant Virginia’s in NYC. Virginia’s likes to serve their ricotta on sourdough with golden beets, satsuma marmalade and a red mustard green and sorrel flower garnish.
Servings
6
Ingredients
- 1 gallon milk
- 1/2 gallon good quality buttermilk
- 4 cup heavy cream
- juice of half a lemon
- 1 1/2 tablespoon salt
Directions
- Mix milk, buttermilk, and cream into large metal bowl and put over a double boiler.
- Cook this mixture for 25 minutes.
- Next, add the lemon juice and salt then heat mixture until cheese separated from the whey. This will occur between 165-180 degrees F. Do not mix as your curd will break apart.
- Once separated, gently move the mixture into a strainer lined with cheese cloth to remove leftover whey.
- Let sit and strain for 20 minutes. The solids that are left over in the cloth is your ricotta.