Homemade Ricotta Cheese With Buttermilk
A shortcut method yields smooth and creamy homemade ricotta cheese using buttermilk.
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Instructions
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Prepare a colander by lining it with a double layer of wet cheesecloth; place it in the sink.
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Combine whole milk and buttermilk in a pot over medium heat, stirring frequently for the first 5 minutes to prevent scorching.
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Once the milk reaches 100 F, stop stirring and continue heating undisturbed until curds form.
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Turn off the heat when the milk reaches 175 F, then let it sit for 5 minutes without stirring.
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Ladle the curds into the prepared cheesecloth-lined colander and drain for 5 to 10 minutes.
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Gather and tie the cheesecloth around the curds, then hang the bundle to drain for at least 30 minutes.
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Scrape the finished ricotta into a bowl.
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Serve immediately or refrigerate for up to four days.