DIY: Ricotta Cheese

This FANTASTIC recipe was originally found at  Italian Food Forever.

If you check out the original post there are three recipe options. This option is my favorite as the two ingredients are the easiest to find. 

Tools/Equipment

• Large, Heavy bottomed pot
• Liquid measuring cup (for measuring out the milk)
• Colander
• Cheesecloth
• Large Bowl (Optional. Only necessary if you want to reserve the whey)
• Candy/oil thermometer or instant read thermometer (HELPFUL! But Optional)

Ingredients

• 1/2 gallon of whole milk
• 1/2 quart of buttermilk

Directions:

1. Combine the milk and buttermilk in a heavy, non-reactive pot and heat it until it reaches 180 degrees F., stirring occasionally.
2. Once it has reached 180 degrees (which is why the thermometer is SUPER helpful!), remove from the heat and let it sit for 30 minutes to allow the curds to form.
• If you're familiar with "scalding" milk, that's exactly what you're doing here. If you don't have a thermometer, you can usually tell when the milk is at about 180 degrees when very tiny bubbles start forming around the edges of your pot. 
3. Line a colander with two layers of cheesecloth
• If you would like to save the whey, be sure to place a large bowl under your lined colander!
• If you don't care to save the whey, you can simply place the lined colander in an empty sink.
4. Carefully pour your milk mixture into the lined colander. Your ricotta should be allowed to drain for 1 to 2 hours.  Once drained, move the remaining cheese into an airtight container and store in the refrigerator.  Plan to use your fresh ricotta within one week.

Note from original author: The whey, or creamy yellow liquid that separates from the curds can be used in any recipe calling for sour milk or buttermilk.
I don't often save the whey but I have used it when making buttermilk biscuits and buttermilk pancakes with surprising success!