Homemade Ricotta

submitted by anon177298

1 gallon good-quality whole milk
1 quart good-quality buttermilk

Combine both milks into a large nonreactive saucepan over medium high
heat, preferably a thick-bottomed pan if you have one. You will need to
stir occasionally, scraping the pan bottom, to avoid scorching. Once the
milk is hot, stop stirring. You will start to see curds rise and come to
the surface. Run a spoon or spatula along the bottom of the pan
occasionally to free up any stuck curds. While the milk is heating,
select a sieve or colander with a wide surface area. This will help your
curds cook more quickly. Line the colander with a large piece of
cheesecloth that has been folded numerous times - until you have about 5
or six layers. Place the lined colander over a large bowl or sink. When
the mixture reaches about 175F degrees, you will see the curds and whey
seperate. The curds are the clumpy white mass. Now, remove the pan from
heat, and gently begin to ladle curds into the prepared sieve. Pull up on
the sides of the cheesecloth to drain off any extra liquid, but resist
pressing on the curds. Gather the edges of the cloth, tie or fasten them
into a knot and allow them to drain for another 15 minutes minimum. Move
to an airtight container and refrigerate if you aren't going to use it
immediately. Try to use or eat it within a few days, it really is best
that way. Makes about 4 cups.

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/