- 1 gallon 2% milk
- 5 cups low-fat buttermilk
- 1 tsp. salt
Stir both milk & the buttermilk in your stainless pot over medium-high heat. The milk is cold, so you need the heat up pretty high. You do not want to boil, but you DO want to start heating it up. Heat milk, stirring gently and occasionally until it reaches 170' (about 20-30 minutes).
Once it reaches 170' STOP STIRRING. This will allow the curds to form.
When the milk reaches 190-195' remove it from heat and line your colander with cheesecloth (1 large sheet folded into 4 layers), place your colander over a large bowl and move it near your pot.
Using a slotted spoon or skimmer, gently remove the curds from the top of the pot (the curds will be floating on the surface, the yellowish whey is beneath). Discard whey.
Drain curds in colander for 5 minutes.
Gather up corners of cheesecloth and tie at top forming a little purse. Hang over the kitchen sink (i tie mine onto the faucet) and let drip for 15 minutes or so. You want to get most of the moisture out by hanging.
Untie cloth and put Ricotta in a bowl, toss gently with salt & a fork and let come to room temperature.
Use or cover tightly and refrigerate up to 4 days.