Total time: About 45 minutes
Servings: About 1 pound, or 2 cups
Note: This recipe requires the use of a thermometer.
9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2 1/2 tablespoons distilled vinegar
1. Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side.
2. Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.
3. Drain the curds for 5 minutes, then transfer to a covered container to store in the refrigerator until ready to use. The ricotta is best used the same day, but will still be good for 2 to 3 days.
Each one-fourth cup serving: 110 calories; 8 grams protein; 2 grams carbohydrates; 0 fiber; 8 grams fat; 5 grams saturated fat; 24 mg. cholesterol; 2 grams sugar; 163 mg. sodium.Copyright © 2014, Los Angeles Times