Ricotta Cheese
Impress your friends by making your own cheese without having to know anything about cheese making. It's so simple and quick.
Servings: 2 cups
Equipment
- Cheese cloth
- Instant read thermometer
- Strainer
Ingredients
- ½ gallon Whole Milk
- 1 pint Buttermilk
- 2 tsp Salt
Instructions
- On medium/high heat bring milk to 180 degrees. Check temperature with an instant read thermometer.
- Add salt
- Add the pint of buttermilk, and bring back to 180 degrees.
- When curds start to form, start removing them with metal strainer so they don't get too hard.
- Put through another strainer lined with cheese cloth.
Notes
Have some lemon juice handy in case you don't think you're getting enough curds.
The longer left in, the bigger the curds become.
Ricotta is great with strawberries and honey as a dessert or cheese course.
Common uses are also for ravioli and lasagna.
Leftover whey (keeps for a week) can be used for cooking, like you would use stock. The leftover whey should look more like heavily used pasta water than like milk. Try cooking potatoes in it with garlic and thyme.