Buttermilk-Ricotta Cheese Dip
- 3 cups whole milk
- 1 1/2 cups whole buttermilk
- 1 cup heavy cream
- 1/4 teaspoon kosher salt
- EVOO
- sea salt
- crackers assorted
- Bring first 4 ingredients to a simmer, without stirring, in a heavy nonaluminum Dutch oven (about 9 1/2 inches in diameter) over medium heat; cook, without stirring, 20 to 25 minutes or just until bubbles appear and temperature reaches 175u0b0 to 180u0b0. (Do not boil.)
- Stir gently, and return to a simmer. Cook, without stirring, 5 to 6 minutes or until temperature reaches 190u0b0. (Do not boil or stir. Mixture will look curdled.) Remove from heat, and let stand 30 minutes.
- Line a fine wire-mesh strainer with 3 layers of cheesecloth, and place over a bowl. Spoon mixture into strainer. Cover with cheesecloth; chill 12 to 24 hours. Remove cheese, discarding strained liquid.
- Spoon cheese into a serving bowl; drizzle with olive oil, and sprinkle with salt and crushed red pepper. Serve with crackers. Refrigerate dip in an airtight container up to 2 days.
milk, buttermilk, heavy cream, kosher salt, evoo, salt, crackers
Taken from www.yummly.com/recipe/Buttermilk-Ricotta-Cheese-Dip-1171343 (may not work)