Ricotta

Yield: 500mL

2L whole milk
2 cups buttermilk

  1. Place milk and buttermilk in a large heavy-bottomed pan.
  2. Turn the heat to medium. After 10 to 15 minutes, the solids will start to separate from the liquid.
  3. Once the mixture reaches 175F, turn off the heat.
  4. Line a fine-mesh sieve with triple-layered cheesecloth and place it in the sink.
  5. Strain the milk mixture through the cheesecloth, leaving the ricotta in the sieve for about 15 to 20 minutes to drain completely.
  6. Season to taste. Can be used right away or can be kept, in an airtight container, refrigerated for up to 4 days.