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Ricotta made with Buttermilk Recipe


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     Ricotta made with Buttermilk

Category   Appetizers
Sub Category   None
Servings   Makes about 7 cups
Preptime   3 hours

1 gallon whole milk (not ultrapasturized)
2 cup heavy cream
1 quart buttermilk
1 1/2 teaspoons salt
1 tablespoon sugar

Put all ingredients in a large pan. Over medium heat let it cook until gently simmering, around 190 degrees, stirring only in the beginning. Let it sit undisturbed for an hour as the curd rises to the top.
Line a large colander with a clean muslin dish cloth and place it over a large bowl. Pour curds and whey into the colander, saving whey as it drains through (good for making smoothies, soups, bread, oatmeal, etc...whey has protein!)
Great for appetizers, pizza making, lasagne, stuffed shells, desserts.... I even sub it for 1/2 of the cream cheese when I make NY style cheese cake.
Serving Suggestions
Any time ricotta is called for

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