Homemade Ricotta Cheese

I get this funky design magazine called ReadyMade that features cool ideas for interior design, non-cheesy craft projects, and sometimes recipes and DIY food stuff. 

When I saw the homemade ricotta article, and how easy it was, I was all over it.  Making things is my thing.  And when it looks as easy as this recipe did, really, why not?

First you get a gallon of whole milk and 4 cups of buttermilk.

Mix them together in a big pot and  heat over medium high until the curds separate from the whey (isn’t it silly to think the childhood nursery rhyme actually meant something!).   It took my stove about 15 minutes or so for this process.

Once the curds come together, you take the pot off the heat and spoon the curds into a colander lined with cheesecloth.

Ring it out — and add a pinch of salt.

And you get yummy, fresh homemade ricotta.

I put mine in a bowl in the fridge since I’m going to turn it into cheesecake. Stay tuned for how that goes!

3 thoughts on “Homemade Ricotta Cheese

  1. Pingback: Cheesecake Cuties « Yard to Fork

  2. Pingback: Homemade Round-up « Yard to Fork

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