Total Time: about 45 minutes. Servings: About 1 lb or 2 cups
9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2-1/2 tablespoons distilled vinegar
Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees F. Stir in th esalt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to one side.
Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.
Drain the curds for 5 minutes, then transfer to a covered container to store in the refrigerator until ready to use. The ricotta is best used the same day, but will still be good for 2 to 3 days.
Each 1/4 cup serving: 110 calorries; 8 grams protein; 2 grams carbohydrates; 0g fiber; 8 grams fat; 5 grams saturated fat; 24 mg cholesterol; 2 grams sugar; 163 mg. sodium
Recipe from The Tacoma News Tribune 2010-10-20 page C2. "Ricotta: A Big Payoff for So Little Effort" by Russ Parson, LA Times