Sicilian Homemade Ricotta Cheese


  • 18-inch squares cheesecloth
  • 1 tablespoon kosher salt
  • 1 pint heavy cream
  • 1 quart buttermilk
  • 1 gallon whole milk

1. Line a large colander or sieve with 4 layers of cheesecloth. Set aside. 2. Heat milk, buttermilk, heavy 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 reach...

View full recipe at SpringPad


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