All you need is two ingredients, cheesecloth and 15 minutes to make homemade ricotta!
- 4 cups whole or reduced-fat milk
- 1 cup buttermilk OR 1 cup kefir
- Place a large colander in a bowl. Line with two layers of fine cheesecloth.
- Place a large pot over medium heat, pour in milk and buttermilk (or kefir.) Stir occasionally.
- Once the curds start to separate from the whey (about 5 minutes later), lower heat to medium low.
- Continue to stir occasionally, as more curds form. Once the whey is opaque and thin, the cheese is ready (the whole process takes about 15 minutes.)
- Carefully strain the mixture through the cheesecloth lined colander.
- Once all the whey has been drained, pour it into a container and store in the refrigerator (use to cook oatmeal, in waffles, pancakes and batters that call for milk or buttermilk.)
- Place the ricotta curds in a bowl and season as you’d like (salt, pepper, fresh herbs, etc.) Mix together.
- Ricotta will remain fresh in the refrigerator for about 5 days.