Ricotta Cheese

I know. But seriously. This is so much better than store-bought.

Homemade Ricotta Cheese (makes nearly 2 cups)

8 C. milk (I use 2%)

2 C. 2% buttermilk.

Line a colander with some cheese cloth. I’ve used paper towels in a pinch. Combine milks in heavy large pot over high heat. Stir constantly as it heats up and curds begin to form. You can see it start to get clumpy. When these float to the top, turn off the heat.

Use a largey slotted spoon to transfer curds to colander. Pres and release some liquid, but don’t over do it or the ricotta will be too dry. Transfer to medium bowl, sprinkle with a bit of salt, and refrigerate.

Yummy. With walnuts and honey, especially, but also wheat berries and honey as well.


1 Comment

  1. February 13, 2012 at 6:28 pm

    A lovely use of honey!

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