Homemade Ricotta Cheese

By MaryEllen

Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook.
In summertime, when herbs are abundant and fresh berries are in season, it's the perfect time to try this. You can even get the kids involved.

Ingredients

• 2 quarts 2% milk
• 2 1/2 c low-fat buttermilk
• Nutritional Info
• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 39.1
• Total Fat: 2.2 g
• Cholesterol: 8.8 mg
• Sodium: 35.4 mg
• Total Carbs: 1.5 g
• Dietary Fiber: 0.0 g
• Protein: 3.2 g

Details

Cooking time 15mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Line a strainer with 5 layers of cheesecloth or 3 cotton kitchen towels.
Pour the milk and buttermilk into a non-reactive saucepan set over moderate heat.
Insert a thermometer into the saucepan.
Stir occasionally until the mixture reaches 170 degrees F. Do not allow the mixture to boil.
Once the mixture reaches 170 degrees, stop stirring.
Curds will begin to form. Allow the pan to remain on the heat until the mixture reaches 190 degrees.
Remove from heat and place in your lined strainer. Allow to drain for 5 minutes. Bring up the ends of the cloth and twist to strain out any moisture that is left. Place in an airtight container for up to 5 days in the refrigerator. Makes 10 ounces.

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So easy and quick! Had trouble squeezing the liquid from the hot curds, even after draining. Turns out I squeezed too much and when using for the Balsamic Strawberry recipe I had to add water to the mix to get it smooth, just AFTER I got rid of the whey! Save it in case yours is too thick.