Looks like my Mittens!

Thursday, February 2, 2012

Home made Ricotta Cheese

I have made this many times in the past,but the best and simplest is One Gallon of whole milk,and one quart of buttermilk Mix the two in a large pot that has been sterilized with boiling water,and also a non-reactive spoon.Place on burner,on high heat and bring to a temperature of 180 degrees.takes about 10 -15 minutes.When it reaches 180 degrees remove from heat ,and allow to cool for about 25 minutes.You should have approximately 3-4 lbs. of fresh Ricotta. For creamier Ricotta you can add a pint of heavy cream,or half=half.Enjoy. Phil Pinto-COLLAPSE

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