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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Line a large colander or sieve with 4 layers of cheesecloth. Set aside. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	gallon		2381.44	186.6112	122.976	127.6608
buttermilk	1	quart		-	-	-	-
heavy cream	1	pint		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
cheesecloth	18-inch	squares		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.