Author Notes
I am making Ricotta almost every week. It is low fat, and makes almost 2 pounds delicious smooth, (like Mascarpone), Ricotta.
I use the whey (liquid that comes out when Ricotta is draining) for soups that need something tangy, or in pancakes, crepes, and other batters, and to make my own buttermilk.
For me it is the easiest method for Homemade Ricotta.
You don’t need to stir, just watch ones in a while not to miss when the water starts to simmer.
Ricotta solidifies in the carton and when you pour to the strainer, it comes-out already in one whole smooth mass.
If you don’t like to warm buttermilk in the carton, just pour it to a smaller pot then the pot with water.
I use “Knudsen’s” buttermilk.
—Kukla
Ingredients
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•1 half gallon carton of 2% buttermilk
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• ½ teaspoon kosher salt
Directions
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Open the top of the carton and mix in the salt.
Place the carton with the buttermilk in a tall pot with hot water.
The water in the pot should be almost on the same level with the buttermilk.
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Transfer to the stove, and warm it on a medium heat until the water comes to a simmer (approximately 45 minutes to1 hour).
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Cool to room temperature; then carefully pour to a large strainer placed over an empty pot and lined with a large three layer piece of cheese cloth.
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If you need the Ricotta to drain fast, place a smaller plate on the top with something heavy to press it down, otherwise transfer to refrigerator and let it drain overnight .
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