Ricotta Cheese

Ricotta Cheese

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  • 1/2 gallon whole milk
  • 3/4 cup cream
  • 2 teaspoons salt
  • 2 cups buttermilk
  • 1/4 cup white distilled vinegar
  • Cheesecloth
  • Baguette slices, olive oil, fresh thyme leaves, for serving (optional)


Place milk, cream and salt in a 4-quart saucepan over medium heat. Stir occasionally in the same direction while heating.

When milk reaches approximately 180° F, add buttermilk and vinegar. Stir when curds start to rise to the surface. Lift out curds with a skimmer and place in several layers of cheesecloth. Drain for 15 to 20 minutes.

Serve cheese on baguette slices, drizzle with olive oil and top with fresh thyme leaves.

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