Buttermilk Ricotta
"Super easy, fine textured and low fat cheese ready to nosh on in under 2 hours? You bet! Cook time includes draining time. Adapted from http://tigressinapickle.blogspot.com/2011/06/buttermilk-ricotta.html"
photo by YummySmellsca
- Ready In:
- 1hr 5mins
- Ingredients:
- 3
- Yields:
-
1 cup
- Serves:
- 4
ingredients
- 3 cups low-fat buttermilk
- 3⁄4 cup 1% low-fat milk
- 1⁄2 teaspoon sea salt
directions
- Combine all the ingredients in a non-reactive saucepan and place over medium heat.
- Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white).
- Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink).
- Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.
- Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did).
- Let drain another 10-15 minutes, depending on your texture preference.
- Keep in the fridge up to 1 week.
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Reviews
-
Tasty but I only got 1TBS out of the recipe.
RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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