Steps: |
| -Line a colander with 5 layers of dampened cheesecloth. Combine milk and buttermilk in a 4 quart non-reactive saucepan. |
| -Place over medium-high heat. Stir mixture with a heat-resistant rubber spatula, scraping the bottom to prevent scorching. |
| -When mixture is warm to touch, stop stirring. |
| -Continue to heat mixture. When you see curds begin to form, scrape bottom of pan. Do not stir or break up curds. |
| -When mixture reaches 175 degrees and curds of ricotta separate from whey, remove pot from heat. |
| -With a skimmer or small mesh strainer, lift curds from pot and gently lay into cheesecloth. Allow to drain for 15-20 minutes. |
| -Do not press curds; rather lift corners of cheesecloth to ensure draining. |
| -When curds have drained, store covered in the refrigerator for up to 4 days. |
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