Ingredients

• 1 quart Guida’s Dairy Whole Milk
• 2 cups Guida’s Dairy Heavy Cream 36%
• 1 cup Guida’s Dairy Lowfat Buttermilk
• 1 lemon
• Salt

How to

• Combine all ingredients into a large pot. Squeeze juice of the lemon on top of the ingredients and mix together.
• Cook over low heat until it begins to simmer. Once the curds have separated from the whey, remove from heat.
• Pour the mixture into a cheesecloth-lined bowl and allow it to drain. The longer you let the mixture drain, the thicker the ricotta.
• Transfer the ricotta to another bowl and season with salt to taste.
• Serve immediately or cover and refrigerate up to 4-5 days.

* Recipe courtesy of Chef Tyler Anderson