Sunday, February 22, 2009

Homemade Ricotta Cheese

All it takes is a quart of buttermilk and a gallon of milk.


Put them in a large heavy bottomed pot and cook on high. The solids will separate around 190 degrees, (I don't use a thermometer).


Once it separates, you just strain the solids into a cheese cloth or thin dish towel and squeeze the water out.


You can use it immediately or put in the fridge for a few days.

I have to say, if you make this at home, you might as well use organic milk, and use at least 2% so you get a little fat in it. I did use fat free once and it was good, but I got a lot less of it.



Mark said...
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Mark said...

This cheese comes out so light and fresh...I love it!