Homemade Ricotta Cheese

Here is a recipe for ricotta cheese (takes about 2 to 3 hours with little hand on time):

-  3 cups whole milk

- 1 1/2 cups buttermilk

- 1 cup heavy cream

Place all ingredients (whole milk, buttermilk, and heavy cream) in saucepan over medium heat and let simmer for about 15 to 20 minutes.  The milk will start to rise and create a raft at the top of the saucepan (I used a spoon to gently touch the layer to see it separate from the liquid).  This is when you know it should be done.  Remove from heat and let stand on another burner (not turned on) to let cool/sit.  Let it sit for about 15 to 20 minutes.  

While this is setting/cooling, get a large bowl and place a stainer on it.  Line the strainer with a few pieces of cheesecloth (I used 2 pieces).  After 15 to 20 minutes, scoop out the solids from the surface of the saucepan, using a large spoon, into the strainer.  Then, gently pour the liquid on top.  Place the whole bowl (including the stainer lined with cheese cloth and the solid cheese mixture) in the refrigerator for approximately 2 hours.

After 2 hours, remove from fridge.  Scoop the ricotta cheese into an air tight container and store in the refrigerator, to use as desired.  The cheese should be good for about 3 to 5 days before it spoils.  Discard the water mixture, or store in refrigerator for use in making breads or in soups.

This was surprisingly easy to do and took very little hands on time to do.  Don't be intimidated, try it and you will see just how easy it is and for a person who doesn't care for ricotta cheese, I think it was rather tasty!  Use the cheese in a homemade lasagna, ravioli, as a snack, or whatever you choose!http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-ricotta-recipe/index.html