I NEED cheese. Cheese reacts in my brain as if it were heroin- highly addictive. I will never quit you cheese, never. I decided to make some cheese from scratch after reading an above average cookbook “Buy the Butter Make the Bread” by Jennifer Reese. Ricotta is great cheese to start out with. It literally means “twice cooked” in Italian, and that’s all you do, boil milk. I was shocked with how simple it really is to make. 20-30 min later you have fresh, sweet yet bitter, ricotta cheese. Ricotta is a great source of protein, it is also high in Vitamin A, low in carbohydrates, and if you use skim milk, low in fat yet not bad in fat if you use whole milk as well. Truth: ricotta cheese just goes down easy. It’s a balanced cheese and unless you eat a gallon at once, it is a tasty compliment to a healthy diet.
Keep an eye out. The next few recipes I post will be ricotta related. So you all can fully enjoy the versatility that is ricotta cheese.
Prep Time: 10min
Cook Time: 10min
Keywords: slow-cooker dessert breakfast sandwich entree dip/spread low-carb low-sodium vegan vegetarian cheese Italian
Ingredients (2 cups)
- 4 Cups Whole Milk
- 1 Cup Butter Milk.
- Salt to taste
- Cheese cloth
On the stove add: whole milk and buttermilk.
Clip thermometer to side of pan. Once the milk starts boiling around 250 it will be moments before it separates to curds.
Once you see the whey and the cheese separating spoon out the cheese curds
Strain through strainer lined with cheese cloth.
Let sit in cloth for a few moments- the more it dries the less wet your cheese will be. Keep in mind that ricotta dries over time by nature, when first starting out keep it wet.
You’re finished! Salt to taste then store in fridge for up to two weeks… use in everything.