Main Dish
(Ingredient
)
Ricotta Cheese
Contributor: Steph
1
gallon
whole milk
1
quart
buttermilk
Heat milk and buttermilk on high to 175 degrees, stirring occasionally to scrape bottom. At 175 the curds will
separate from the whey. Ladle the whey into a cheese cloth lined colendar then pour in the curds. Gather
edges and hang from faucet for 15 minutes, do not press. Referigerate for up to 1 week.
Edition: 4