Recipe: Homemade Ricotta

Ingredients

Combine whole milk and buttermilk in a large nonreactive saucepan over medium-high heat, stirring occasionally.
Once the milk is hot, stop stirring and wait for curds to form.
Prepare a sieve or colander lined with cheesecloth over a bowl or sink.
When the mixture reaches about 175°F, remove from heat and ladle curds into the prepared sieve.
Gather the cheesecloth and tie it to drain for at least 15 minutes.
Transfer the ricotta to an airtight container and refrigerate if not using immediately.

Servings

Calories

250

Total fat

18g

Total carbohydrates

Total protein

14g

Sodium

100mg

Cholesterol

60mg