Ricotta Cheese - Homemade

1. 1

   Put milk and buttermilk into large, stainless or enamel pan (NOT Aluminium), heat gently to 170F stirring occasionally (measure with candy thermometer).

2. 2

   Once the milk reaches 170F do NOT stir any more (otherwise you will break-up the curds).

3. 3

   Continue heating to 190F 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. 4

   Drain in the colander for ~5min.

5. 5

   then pull up the corners of the cheesecloth and tie.

6. 6

   Hang the cheesecloth on the faucet to drain for a further 15 minute or so.

7. 7

   Mix with the salt if desired.

8. 8

   Can be frozen.

* Per serving · 4 servings · Values may vary.

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