Sicilian Homemade Ricotta Cheese

Sicilian Homemade Ricotta Cheese 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.

Ingredients

Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 35 mins

    TOTAL : 10 mins

    SERVING : 20

    YIELD : 5 cups

Instructions Checklist
  • Line a large colander or sieve with 4 layers of cheesecloth. Set aside.

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  • 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 reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.

  • 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.

  • 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.

Per Serving: 219 calories; protein 8.4g; carbohydrates 11.8g; fat 15.6g; cholesterol 54.1mg; sodium 426.6mg.