Who knew making ricotta cheese was so easy?! All you need is milk and, in this recipe, buttermilk. The recipe I used is from 101 Cookbooks. I chose it because I didn't want to get all complicated with adding lemon or vinegar like some recipes call for. This just called for a gallon of whole milk and a quart of buttermilk.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0W7hSCqL06qZMrdb9AM9brvUJL8CF9_kX2EtgTYr71xr879yCGjaAI67wnT5ryzf-Wh9CRVp6TuHnYheF2-OyTefNrN80Jo0AC-4jNHw2AQ_soTke6VjV3tO2nS3NocqsBGF092KsOAo/s320/PB210175.JPG)
You heat the milks until they reach 175 degrees. That is when the curds form so that you can separate them from the liquid whey.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjzApQZzSvXtT1HFeNw2qlUilmzEVkFIS5LwuFsnF9k3tF5s1ltP3epLK-3A__KfbU7BP4LKUkTlKoGqGuTELLI0Goipq_eMrwfDytRYWwWLWNGON5r5Zoa4rANJr5j5VoDn8IKPkL50/s320/PB210176.JPG)
I scooped them into a cheesecloth that I had folded in layers over a colander.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHxojrsilD4KIZQ9WsnjBON2JqPC60CaFFB_afdRsyLjGaZ8OYvrnrRdAMM1jUHBBMw-73VbQbF4s0N0nTRARYgDEd7Nu6nrY9C3mnntOyxZg_ZxOJ1xZhXAWrAiKWaIFPlhe4-cfsLg/s320/PB210177.JPG)
Then I hung the whole thing up so that as much liquid as possible would drain away. And here is the final product...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrTVB9De6ddvkgWG8g663UA6ewPqTRfdr2uKLRlrZIx_dmhFz85zIyv7utNJLx3ylQZdqE6LY66Pp3-MLTr8k-xVoU1wZEH3TQss9aULQeftk_nf9qPc5piRBpHZh93iLBA9vBGdkiXQ/s320/PB250185.JPG)
You heat the milks until they reach 175 degrees. That is when the curds form so that you can separate them from the liquid whey.
I scooped them into a cheesecloth that I had folded in layers over a colander.
Then I hung the whole thing up so that as much liquid as possible would drain away. And here is the final product...