Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Put milk and buttermilk into large, stainless or enamel pan (NOT Aluminium), heat gently to 170°F stirring occasionally (measure with candy thermometer).
  2. Once the milk reaches 170°F do NOT stir any more (otherwise you will break-up the curds).
  3. 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.
  4. Drain in the colander for ~5min. then pull up the corners of the cheesecloth and tie.
  5. Hang the cheesecloth on the faucet to drain for a further 15 minute or so.
  6. Mix with the salt if desired.
  7. Can be frozen.

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