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Ricotta cheese

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Ingredients for 1 servings:

  • 1 cup buttermilk
  • 2 liters of milk (whole milk, 3.5% fat)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Take a 3-liter saucepan (preferably non-stick, but not necessary) and add 2 liters of milk and 500 ml of buttermilk. Heat the milk over medium heat, stirring gently frequently. As the milk approaches a boil, the ricotta will form on the surface. The milk will solidify, and a yellowish water (the whey) will remain in the pan. Now skim off the cheese (before the milk boils) and place it in a sieve to drain. Let the ricotta cool and use it fresh or eat it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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