About this recipe:This ricotta cheese is incredibly rich and creamy. The recipe may seem a little long winded, but the results are really worth it. Milk, buttermilk, double cream and sea salt are heated together, then allowed to separate into curds and whey. The curds are then allowed to drain. The result is delicious ricotta cheese. Use in any recipe that calls for ricotta cheese. It's also great spread on bread!
Makes: 4 cheeses
3.75 litres full fat milk
1 litre buttermilk
475ml double cream
1 tablespoon sea salt
4 (45cm) squares cheese cloth
cable ties, as needed
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Line a large colander or sieve with 4 layers of cheese cloth. Set aside.
Heat milk, buttermilk, double cream and salt in a large, heavy, non-reactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 87 degrees C. 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 cheese cloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a cable tie. Repeat with the rest of the curds, cheese cloth and cable ties. Use the last cable 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 cable ties and transfer cheese to an airtight container.