Thursday, January 12, 2012

We Made Homemade Ricotta!

Y'all, this couldn't be easier.

1 gallon organic, whole fat milk

1 quart buttermilk

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Big pot

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Heat over medium high heat until the milk's at around 175 degrees.

That's when you get curds and whey. :D

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Line a colander with cheesecloth and ladle the curds and whey in.

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Drain the whey out (try not to squish the curds).

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Let the cheese drain at least 15 more minutes. Then?

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