Helen RandellHomemade Buttermilk Ricotta
November 4th 2010 06:39
With half a carton of buttermilk left in the fridge from making corn fritters and pancakes, I did a bit of a google search to find some other recipes to use it up. I came across a few buttermilk fried chicken recipes which I wasn’t really interested in, and then I came across a recipe for home made ricotta – using just buttermilk and milk. I was sold.
The process is very similar to that which you use to make panir. It is very simple, and all you have to do is combine the two milks at a ratio of one part buttermilk to four parts cows milk (I used low-fat milk to make low-fat ricotta… mainly because that was what I had in the fridge) and heat them in a heavy based saucepan. As the milks heat up the buttermilk acts as a coagulate and the ricotta is formed. The milks need to reach about 80 degrees before the process begins, and then you will start to see a slight yellow/green tinge and the cheese will start to form. Once this happens, all you need to do is continue stirring the milks and then scoop out the large pieces and put them into a muslin lined colander and allow it to drain for about 15 minutes. The ricotta is then ready to serve and eat.
I plan on using half of mine to make some pumpkin and ricotta ravioli and will probably make a baked ricotta with the rest. So simple, and so good!
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Comment by angelbird72
Cooking with Feeling