Put the milk and buttermilk in a large pot over medium-high heat. Stir occasionally, scraping the bottom of the pan.
Set a colander lined with at least four layers of cheesecloth over a medium-size bowl.
When the milk starts to get slightly hot to the touch, keep an eye on it. Soon the white, fluffy curds in the milk will separate from the pale, translucent whey.
About a minute after the first curds form, take the pot off the heat. Scoop the curds with a slotted spoon and place in the colander.
Gather the cloth around the curds and let the ricotta drain for about a minute (or more if you want the cheese drier). Gradually mix in salt to taste.
Wednesday, February 17, 2010
How to Make Ricotta
Photo and recipe by ReadyMade