I found this recipe in a magazine; La Cucina Italiana, April 2008 on Hilton Head Island. The ricotta is creamy and delicious. Use it just like you would a store-bought container.
You’ll be happy with the results.
Ingredients
1 -gallon whole milk
1 – pint heavy cream (optional)
1 quart buttermilk
½ tsp. salt
Yields: 4 cups
Directions
Line a large sieve with a layer of heavy duty (fine mesh) cheesecloth and place over a large bowl.
In a saucepan, slowly bring milk, cream, buttermilk and salt to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching, until little bubbles form on the top of the surface, (about 10 minutes).
Let the mixture bubble gently, without stirring until temperature reaches 170˚ on an instant read thermometer – curds will begin to form.
Remove from the heat and let sit for 10 minutes without stirring (the whey will begin to separate from the creamy white curds).
Gently pour the ricotta into the sieve, including any curds that have settled in the bottom.
Let drain for an hour, until most of the liquid runs off, but the ricotta is still moist.