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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.
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...
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...
