Ricotta Cheese


From the book The Zero-waste Lifestyle by Amy Korst.

½ gallon whole milk
2 cups buttermilk

Combine the milks in a bit pot over medium high heat.  Stirring regularly, and using a candy thermometer to monitor temperature, bring to 100° F.  Stop stirring at 100°, and let cook for another 10 to 15 minutes until the liquid reaches 175°.  Remove from heat and let sit for 5 minutes.

Meanwhile, stretch two layers of cheesecloth over a colander in the sink.  Moisten the cloth with water until damp but not sopping wet.

At this point, the hot mixture will have separated into curds and whey.  Using a slotted spoon, gently spoon the curds into the cheesecloth and let drain for 5 minutes; discard the remaining liquid.

Gather the edges of the cheesecloth together to form a pouch holding the cheese.  Use a rubber band to securely close the pouch.  Hang by looping the band over the kitchen faucet and let drain for another half hour.

Store the cheese in a container in the fridge and use within 5 days.

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