Food and Recipes Recipes Buttermilk-Ricotta Cheese Dip Be the first to rate & review! If you've never tried homemade ricotta, then you're in for a tasty surprise. This will change the way you think about the store-bought kind. Be sure to stir only when indicated in the recipe. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 10, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Hands On Time: 40 mins Total Time: 13 hrs 10 mins Yield: Makes 1 1/2 cups Ingredients 3 cups whole milk (preferably organic) 1 1/2 cups whole buttermilk (preferably organic) 1 cup heavy cream (preferably organic) 1/4 teaspoon kosher salt Cheesecloth Extra virgin olive oil Sea salt and dried crushed red pepper Assorted crackers Directions 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 175° to 180°. (Do not boil.) Stir gently, and return to a simmer. Cook, without stirring, 5 to 6 minutes or until temperature reaches 190°. (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. Rate it Print