Ricotta

By Shaylie

Ricotta is usually made as a by-product of cheesemaking, but it can also be made as a means to an end. Homemade ricotta is an easy way to add from-scratch value to your late-spring menu. Try this easy recipe that requires only fresh dairy, a thermometer, cheesecloth, and no more time than peeling potatoes.

Ingredients

• 1 gallon Whole or 2% milk
• 5 cups Wole, low-fat, or nonfat buttermilk
• sea salt to taste

Details

Servings 3

Preparation

Step 1

1. Pour milk and buttermilk into a large, heavy stockpot. Set burner to medium-high heat, and insert a
thermometer into milk so it extends about 2 inches. Stir milk mixture occasionally.
2. While mixture is heating, layer cheesecloth in a colander so it is folded over five times.
3. When mixture reaches 170°F, stop stirring. Curds will begin to form. Continue to heat until mixture reaches
190°F. Remove immediately from heat.
4. Gently spoon curds into cheesecloth-lined colander. Allow to drain for a few minutes. For drier product, tie ends of cheesecloth into a bundle and drain until whey stops dripping. Spoon ricotta into a bowl, and add sea salt to taste.

There are many ways to customize the cheese for sweet or savory applications. For a log or molded form, season the curds as desired and press them into a mold; after removing, roll the edges in herbs or cracked peppercorns. Create a dessert version by adding fruit purees or honey.