A few weeks ago Ted Allen from Chopped @ChopTedAllen tweeted a link to make ricotta which peeked my interest so I marked it as a favourite http://epi.us/epZKBx
If you've ever made bread or used yeast in any way you'll know how magical it is to see what comes from mixing simple ingredients. Making ricotta is just as magical, the milk gets hot and then you're spooning clumps of cheese from the liquid.
Basically, you bring 2 litres of whole milk and 2 cups of buttermilk to 175 degrees over a high heat stirring constantly. then turn off the heat, but leave the pot over the cooling heat ring.With a large holey spoon gently skim off the curds that form and put them in a cheesecloth lined colander. This is the time consuming part but it's rewarding and relaxing. I found letting the milk stand for a minute between skimming resulted in skimming more fully formed curds.
When the milk stops producing curds lightly squeeze the curds in the cheesecloth to remove some of the liquid. Be very gentle, it's easy to over squeeze and produce a dry cheese. Gently stir through a sprinkling of salt. Let the cheese rest then cover and refrigerate.
Yeilds about 1.5 cups of ricotta.
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