Sicilian Homemade Ricotta Cheese

Recipe View 5 mins Prepare your draining station: Line a large colander or sieve with 4 layers of cheesecloth. Ensure the cheesecloth extends generously over the edges. (Prep time: 5 minutes)

Recipe View 45 mins Heat the ingredients: In a large, heavy-bottomed, nonreactive saucepan, combine the whole milk, buttermilk, heavy cream, and kosher salt. Heat over medium-low heat, stirring occasionally for the first 10 minutes to prevent scorching. Continue heating, without stirring, until the mixture reaches 190°F (88°C). Use a reliable thermometer to monitor the temperature. (Cook time: 45 minutes)

Recipe View 1 hrs Allow curdling: Remove the saucepan from the heat and let it stand undisturbed for 1 hour. During this time, the mixture will separate into delicate white curds and clear whey. (Rest time: 1 hour)

Recipe View 2 hrs Drain the curds: Using a slotted spoon, gently ladle approximately 1/4 of the curds into the prepared cheesecloth-lined colander. Gather the corners of the cheesecloth to form a bundle and secure tightly with a zip tie. Repeat this process with the remaining curds, cheesecloth squares, and zip ties, creating individual cheese bundles. Finally, thread all the cheese bundles together using the last zip tie. Suspend the cheeses over a large bowl, using a wooden spoon or similar support, ensuring they can drain freely. Let drain for 2 hours at room temperature. (Drain time: 2 hours)

Recipe View 8 hrs Chill and finish: Place the cheese bundles, still encased in cheesecloth, in a bowl in the refrigerator overnight. In the morning, carefully cut the zip ties and gently transfer the fresh ricotta cheese to an airtight container. (Chill time: 8 hours)

Recipe View Enjoy your freshly made ricotta cheese!