From the Delancey cookbook
- 6 1/2 cups whole milk
- 2 cups buttermilk
- 1 1/2 cups heavy cream
- 1 teaspoon salt
Instructions (adapted from Amateur Gourmet, it has amazing pictures)
- In a large heavy pot, combine the milk, cream, and buttermilk. Place over medium heat and cook, stirring occasionally to prevent scorching. Every so often, check the temp: you’re shooting for 180 F. When you get there, stop stirring.
- At this point, the curds and whey will separate. When it looks like they’ve separated as much as they can, take the pot off the heat and let it sit for 30 minutes.
- Line a strainer with two layers of cheesecloth and ladle the ricotta into it. When all of the whey has drained away, the ricotta can be used for pizza. For firmer ricotta, drain overnight.