Whole Milk Ricotta Cheese
- 1 gallon whole milk
- 1 quart buttermilk
- salt, to taste
- In a large pot, stir to combine the milk & buttermilk.
- Continue to stir occasionally while slowly heating the milk to 180-185 degrees. ( My favorite thermometer is digital, inexpensive, reads quickly, is self-calbrating, and has a 5 year warranty!! You can get your own here .)
- Stirring too often will cause the curds to become to small.
- Once the milk is to temperature, you'll see the curds beginning to separate from the whey. (If it is at temperature and you still don't see them curds forming, splash in an acid such as apple cider vinegar or lemon juice in small amounts until you see the curds & the whey is greenish in color.)
- Remove from the heat and allow the curds & whey to sit undisturbed for 30 minutes.
- Line a colander with cheesecloth- a double layer of coarse or single layer of fine butter muslin. (I use this one . It has a nice close weave.) Gently pour the curds into the cheesecloth-lined colander. Tie up the corners and hang for about 30-45 minutes, but begin checking at 20 minutes until you reach the desired consistency. I like mine after 20-30 minutes.
- Place the curds in a bowl, tossing with salt to taste. If you drained the cheese for too long, you could always add some cream to achieve the desired consistency. It just makes it all the more delicious.
- Store in the refrigerator for a week.
Recipe by Reformation Acres at https://www.reformationacres.com/2012/12/whole-milk-ricotta-cheese.html