makes about 3 cups
8 cups whole milk
1 1/2 cups buttermilk
2 cups heavy cream
2 Tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
Line a large, fine mesh sieve with a double layer of cheesecloth and place it over a large bowl; set aside.
In a large stock pot over medium heat, bring the milk, buttermilk, cream and salt to a rolling boil. Once the curds begin to separate from the whey (the liquid temperature will be between 175° F and 200° F), add the lemon juice, remove from the heat and allow the mixture to sit for 1-2 minutes.
Gently spoon or ladle the curds into the prepared sieve. You may need to gather the cheesecloth at the top to help it drain. Allow the mixture to drain for 15-30 minutes, depending on how creamy you like your ricotta.
Transfer the ricotta to an airtight container and refrigerate for 2 to 3 days. Enjoy!
Printed from thegalleygourmet.net