Homemade Ricotta Cheese

By cindygwest

Ingredients

• 9 cups whole milk
• 1 cup buttermilk
• 1 t. slt
• 2 1/2 T. distilled vinegar

Details

Servings 1

Preparation

Step 1

1. Heat milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees. Stir in salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side.
2. Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Discard the remaining whey.
3. Drain the curds for 5 minutes, then transfer to a covered container to store in the refrigerator until ready to use. The ricotta is best used the same day, but will be good for 2 to 3 days.