Ricotta Cheese - Homemade |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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:
1 gallon whole milk (not ultrapasturized) |
5 cups buttermilk (i use homemade buttermilk, but store bought works just fine) |
1/2 teaspoon salt (optional) |
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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