Ingredients
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3
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3/4
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1/2
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-
-
-
-
-
-
-
-
-
-
-
Directions
Buttermilk Ricotta, Super easy, fine textured and low fat cheese ready to nosh on in under 2 hours? You bet! Cook time includes draining time Adapted from blogspot com/2011/06/buttermilk-ricotta html, Tasty but I only got 1TBS out of the recipe
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Steps
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1
Done
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Combine All the Ingredients in a Non-Reactive Saucepan and Place Over Medium Heat. |
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2
Done
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Cook, Stirring Occasionally, Until the Mixture Smells "cheesy" and Visibly Separates (you'll Be Able to See a Clearish Liquid Around a Mass of White). |
|
3
Done
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Line a Fine Mesh Strainer With at Least 4 Layers of Cheesecloth and Place Over a Bowl (if Your Stainer Is Big Enough You Can Use the Sink). |
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4
Done
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Carefully Pour the Contents of the Pot Into the Strainer, Allowing the Liquid to Drain Out. |
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5
Done
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Allow Cheese to Sit in the Cheesecloth-Lined Strainer For 30 Minutes, Then Bring Up the Ends of the Cloth and Loosely Tie It Around a Spoon Set Over a Bowl (or the Sink Faucet, If You Won't Be Using It - Which Is What I Did). |
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6
Done
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Let Drain Another 10-15 Minutes, Depending on Your Texture Preference. |
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7
Done
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Keep in the Fridge Up to 1 Week. |
