4.5
2 ratings

Homemade Ricotta

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Chef Matt Conroy makes this recipe for his restaurant Virginia’s in NYC

Chef Matt Conroy makes this recipe for his restaurant Virginia’s in NYC. Virginia’s likes to serve their ricotta on sourdough with golden beets, satsuma marmalade and a red mustard green and sorrel flower garnish.

Ingredients

  • 1 Gallon milk
  • 1/2 Gallon good quality buttermilk
  • 4 Cups heavy cream
  • juice of half a lemon
  • 1 1/2 Tablespoon salt

Directions

Mix milk, buttermilk, and cream into large metal bowl and put over a double boiler.

Cook this mixture for 25 minutes.

Next, add the lemon juice and salt then heat mixture until cheese separated from the whey. This will occur between 165-180 degrees F. Do not mix as your curd will break apart.

Once separated, gently move the mixture into a strainer lined with cheese cloth to remove leftover whey.

Let sit and strain for 20 minutes. The solids that are left over in the cloth is your ricotta.