The Sensitive Kitchen

Thursday, September 09, 2010

Homemade Ricotta Cheese

Depending on how long you drain the cheese, you can end up with a finished product that's creamy and spreadable or dry and crumbly. Each has its applications, so plan accordingly. You will end up with 3/4 to 1 cup cheese and 3 3/4 to 4 cups whey.

4 c whole or 2% milk
1 c buttermilk

Line a fine-mesh strainer over a bowl with a triple thickness of clean, damp cheesecloth. Heat milk and buttermilk together over medium heat, stirring occasionally. When mixture starts to steam, watch closely for signs of separation. When this occurs, scoop the larger curds out with a slotted spoon and remove to cheesecloth, then pour the remainder into the cheesecloth. Drain ricotta cheese to desired consistency. Salt cheese to taste and pour whey into jars for later use (keeps several days).


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