Buttermilk Ricotta

Recipe by YummySmellsca
READY IN: 1hr 5mins
SERVES: 4
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all the ingredients in a non-reactive saucepan and place over medium heat.
  • Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white).
  • Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink).
  • Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.
  • Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did).
  • Let drain another 10-15 minutes, depending on your texture preference.
  • Keep in the fridge up to 1 week.
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