Low-calorie ricotta

Ingredients for 1 servings:

• 2 liters of whole milk (3.5%)
• ½ liter buttermilk

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

self-made

Heat the milk and buttermilk in a saucepan to 80–85°C while stirring. The milk will curdle at this temperature. Empty the contents of the pan into a fine-mesh sieve and let it drain, ideally overnight in the refrigerator. After one night in the refrigerator, the ricotta will be firm. Tips: You can also use a special ricotta sieve. However, first pour the mixture into a fine-mesh sieve and let the liquid drain, as otherwise there will be too much liquid in the ricotta. If you like, you can add a little salt to the milk. I don’t do that, though, as we’re using the ricotta for desserts.