Best 8 Buttermilk Ricotta Recipes

BUTTERMILK RICOTTA

Steps:

• Combine all the ingredients in a non-reactive saucepan and place over medium heat.
• Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white).
• Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink).
• Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.
• Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did).
• Let drain another 10-15 minutes, depending on your texture preference.
• Keep in the fridge up to 1 week.

HOMEMADE BUTTERMILK RICOTTA

Steps:

• In a very large, heavy duty pot add the milk, cream and buttermilk. Heat over medium/low heat stirring only occasionally so the milk doesn't scorch on the bottom of the pan.
• On the pot, clip on a candy thermometer or use an instant read thermometer. Heat the milk mixture to 200 degrees F. Remove from the heat and let the mixture stand for 30 minutes.
• Place a wire mesh strainer over a very large bowl or pot. Pour the mixture through a wire mesh strainer that has been lined with 4 layers of cheesecloth. Gently stir the curd to release the liquid or whey from the ricotta. Cover the ricotta completely with the ends of the cheesecloth.
• Leave in the strainer and place in the refrigerator over night or for 24 hours. Transfer ricotta to an airtight container and refrigerate until ready to use. Ricotta will last for about 7-10 days. Yield: 3 - 3 1/2 lbs.

LEMON-BLUEBERRY-RICOTTA-BUTTERMILK PANCAKES WITH BLUEBERRY-CASSIS RELISH AND BLUEBERRY MAPLE SYRUP

Steps:

• For the syrup: In a medium saucepan add blueberries, maple syrup, sugar, cinnamon stick, and lemon zest. Bring to a simmer over low heat, and cook for about 15 minutes. Remove from the heat and chill overnight. Strain; serve warm or at room temperature.
• For the compote: Combine blueberries, sugar, butter, cinnamon stick and vanilla bean in a small saucepan and bring to a boil over high heat. Reduce heat and simmer to dissolve the sugar. Remove from the heat and stir in the cassis. Discard the vanilla bean and cinnamon stick. Serve at room temperature, folding in the chopped mint just before serving.
• For the pancakes: Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.
• In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated. Let sit for 15 minutes, then gently fold in the blueberries.
• In a small bowl mix the ricotta and milk. Reserve for garnish.
• Preheat oven to 200 degrees F.
• Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter. Serve with syrup and compote and garnish with a dollop of ricotta.

HOMEMADE RICOTTA

Steps:

• In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat. Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft. Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.
• Line a strainer with a few layers of cheesecloth. Use a large spoon to scoop the solids from the surface into the strainer. Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth. The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things. Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly. Use the ricotta as desired.

HOMEMADE RICOTTA CHEESE WITH BUTTERMILK

Steps:

• Gather the ingredients.
• Cut enough cheesecloth to drape over the top of the colander, with plenty hanging over the sides.
• Rinse the cheesecloth in water and squeeze out excess water.
• Fold the cheesecloth into two layers that completely cover the colander. Set the colander in the sink.
• Pour the whole milk and the buttermilk into a pot over medium heat. The temperature should not be so high that the milk ever reaches a boil. For the first 5 minutes as the milk warms, stir frequently to prevent the milk from burning to the bottom of the pot.
• After 5 minutes, use the thermometer to test the milk temperature. When it is around 100 F, stop stirring the milk and let it continue to warm undisturbed. You will start to notice that the milk is thickening on the surface. This is the curds forming.
• When the milk temperature reaches 175 F, turn off the heat. Let the milk sit for 5 minutes. Do not stir.
• Using a slotted spoon or skimmer, gently scoop the curds out of the pot and into the cheesecloth-draped colander.
• Let the curds drain in the colander for 5 to 10 minutes.
• Gather the cheesecloth around the curds and tie at the top with a rubber band. Hang the bundle of curds so more moisture will drip out. You can hang the bundle from your faucet, or set a ladle handle across the top of a pot and hang the bundle from the ladle handle. Let the cheese drain for at least 30 minutes.
• Scrape the homemade ricotta out of the cheesecloth and into a bowl.
• Serve immediately or refrigerate. Use within three to four days.

LEMON RICOTTA PANCAKES

Steps:

• Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
• Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
• Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

SICILIAN HOMEMADE RICOTTA CHEESE

Steps:

• Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
• Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. 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 cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip 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 zip ties, and transfer cheese to an airtight container.

HOMEMADE RICOTTA CHEESE

Steps:

• Stack 4 large squares of cheesecloth in colander, leaving overhang. Combine milk and buttermilk in heavy large pot. Attach deep-fry or candy thermometer to side of pot. Place pot over high heat. Stir almost constantly as mixture heats and curds (small clumps) begin to form. When thermometer registers 175°F to 180°F, curds will separate from whey (liquid) and float to top. Turn off heat.
• Using large slotted spoon or skimmer, transfer curds to prepared colander. Gather cheesecloth around ricotta. Press gently, releasing some liquid (don't press out too much liquid or cheese may be dry). Return ball of cheese to colander and let rest 20 minutes. Transfer ricotta to medium bowl. Sprinkle lightly with salt; mix gently. Cover; chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.