Sicilian Homemade Ricotta Cheese

    Sicilian Homemade Ricotta Cheese


    34 people made this

    About this recipe: This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta.

    Serves: 20 

    • 4 litres whole milk
    • 1 litre buttermilk
    • .5 litre thickened cream
    • 1 tablespoon kosher salt
    • 4 50cm squares cheesecloth

    Prep:5min  ›  Cook:10min  ›  Extra time:16hr chilling  ›  Ready in:16hr15min 

    1. Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
    2. Heat milk, buttermilk, thickened cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 90 degrees C. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
    3. Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
    4. Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

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