Of course you can BUY it ~
but it's fun and satisfying to make it FRESH from your own
kitchen. You may be surprised at how simple it is to make.
Homemade Ricotta Cheese
Recipe makes about 4 cups
1 gallon whole milk
1 quart buttermilk
You will need:
- A heavy, non-reactive pan (stainless steel or enamel) Preferably one with a thick bottom pan to promote even heating and to help prevent scorching.
- Colander or sieve with a wide surface area (to facilitate cooling and draining)
- A large section of washed cheese cloth (to be folded several times to line colander/sieve)
- Wooden spoon or heat resistant spatula (silicone)
- Instant-read thermometer
- A clean container with tight fitting lid to store ricotta once it is made
- Line colander or sieve with a large piece the cheese cloth which has been folded into several thicknesses. Place the lined colander/sieve over a wide bowl, (or in the sink) for later.
- Combine the whole milk and buttermilk in a large stainless steel or enamel saucepan and heat over medium high heat.
- When the milk is hot, stop stirring. Curds will begin rising to the surface, stir with a spoon or spatula to release any curds which may have become stuck on the bottom. When the mixture reaches about 175 degrees (F), the curds and whey will seperate. Remove the pan from heat, and gently begin to ladle curds into the cheese cloth lined colander/sieve.
- Gather the sides of the cheesecloth to help drain off any excess liquid, but do not press down on the curds. Tie the edges of the cheesecloth together and allow curds to drain for another 15 to 30 minutes.
- Untie the cheese cloth and gently spoon the curds into an airtight container if you are not going to use immediately and refrigerate. It's best when eaten or used within a few days.
You might want to add a little salt if you're going to use the cheese in a savory recipe, or leave it plain for use in dessert recipes.