Ricotta Cheese is one type of cheese I use often and a very favorite of mine. I use it for many Mexican dishes as well as many Italian dishes. In addition, it can be used in dessert as well as savory dishes. I wanted to share this recipe on making Ricotta cheese because it's extremely easy to make! Although the original version is made of the Whey left over from cheese making, I find absolutely no difference in taste or texture with this recipe below.
Requeson (Ricotta Cheese)
1 gallon whole milk
1 quart regular buttermilk
Combine milks & buttermilk into a large saucepan over medium high heat.
Stir occasionally, scraping the pan bottom, to avoid scorching. Once the
milk is hot, stop stirring. You will begin to see curds rise and come to
up to the surface. Run a spoon along the bottom of the pan occasionally
to free up any stuck curds. While the milk is heating, select a sieve or
colander. Line the colander with a large piece of cheesecloth that has
been folded numerous times,about six layers. Place the lined colander
over a large bowl.
When mixture reaches 175F degrees, you will notice the curds and
whey seperate. Remove the pan from heat, and gently begin to scoop out the
curds into the colander. Pull up on the sides of the cheesecloth to drain
off any extra liquid (resist pressing on the curds). Gather the edges
of the cloth, tie them into a knot and allow them to drain another 15 minutes
minimum. Move to an airtight container and refrigerate if you aren't going to
use it immediately. It is best used within a few days. Makes about 4 cups.