Instructions

Heat the whole milk and the buttermilk in the saucepan at medium heat, stirring frequently. Do not allow the milk to boil. After five minutes of stirring and it reaches 100 degrees, stop stirring and let it continue to warm undisturbed. After 10-15 minutes, you will start to notice that the milk is thickening on the surface. This is the curds forming. When the milk temperature reaches 175 degrees, turn off the heat. Let the milk sit for five 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 ricotta curds drain in the colander for 5-10 minutes. Gather the cheesecloth around the curds and tie at the top with a rubber band. Hang the bundle of curds for around 45 minutes to an hour, so more moisture will drip out. Scrape the housemade ricotta out of the cheesecloth and into a bowl. Serve immediately or refrigerate. Use within 3-4 days.

Instructions

Combine all ingredients (and any additional flavorings) into the food processor and purée until smooth. Pipe filling into pre-made canolli shells and enjoy

Instructions