Prep 15 mins
Cook 30 mins
This is a simple version of Ricotta cheese that I make quite often. There are several other recipes in Zaar for ricotta but all seem to use lemon to separate the curds. I like to use buttermilk.
- 1 gallon whole milk (NOT ultrapasturized)
- 5 cups buttermilk (I use Homemade Buttermilk, but store bought works just fine)
- 1⁄2 teaspoon salt (optional)
- Put milk and buttermilk into large, stainless or enamel pan (NOT Aluminium), heat gently to 170°F stirring occasionally (measure with candy thermometer).
- Once the milk reaches 170°F do NOT stir any more (otherwise you will break-up the curds).
- Continue heating to 190°F and hold for 5 minute then skim the curds from the whey with a slotted spoon onto 4 layers of moist cheese cloth supported in a colander.
- Drain in the colander for ~5min. then pull up the corners of the cheesecloth and tie.
- Hang the cheesecloth on the faucet to drain for a further 15 minute or so.
- Mix with the salt if desired.
- Can be frozen.