Homemade Ricotta Cheese Recipe
This homemade ricotta cheese is so fresh and creamy that you'll never bother with store-bought again.

Instructions

  1. Line a colander with 5 layers of dampened cheesecloth. Pour milk and buttermilk into a heavy saucepan. Stir over medium heat until a candy thermometer reads 170 degrees.
  2. Stop stirring but continue heating until it reaches 190 degrees. Immediately remove from heat. Stir in the salt.
  3. Using a slotted spoon, spoon curds into the cheesecloth. Gently squeeze out the excess liquid and cool.
  4. Refrigerate in a covered container for up to 4 days.

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