Making cheese at home may seem beyond your reach, but it’s actually simple as can be. All you need is milk, buttermilk, a pot, a thermometer and cheesecloth and you’ll be eating fresh ricotta in no time.
Since it requires only basic kitchen equipment and ingredients (no citric acid or rennet necessary!), ricotta is a great cheese for beginners. Make it once and you’ll never buy it again. Use your fresh cheese to make gnocchi, elegant canapés, or indulgent cheesecake!
What You’ll Need (for 2 Cups Ricotta)
- 1/2 gallon milk.
- 1 pint buttermilk.
- Large, clean, non-reactive pot.
- Kitchen thermometer.
How to Make Ricotta Cheese
Put the milk and buttermilk in the pot. Heat on slowly until it reaches 180 degrees F (just as the milk begins to simmer and you can see it has separated into curds and whey).
Carefully pour the liquid into a cheesecloth-lined colander. (If you don’t have cheesecloth you can use a few layers of paper towels instead).
Season lightly with salt.
Tie the ends of the cheesecloth together. Strain for 10 to 15 minutes, or until it reaches the desired consistency.
Use immediately or store in an airtight container in the refrigerator for up to 3 days.
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