One of the ways to use buttermilk left over from butter making is to make a ricotta style cheese.
This cheese is easy to make, tastes really good and so versatile. I love adding it to salad, mixing it with fresh herbs, garlic and spices for a delicious spread or dips. What about a healthy dessert – add some fruits and a drizzle of raw honey …….
2 litres of whole milk
1/2 litre buttermilk
1 cup of cream optional (if you want a creamy cheese)
½ teaspoon salt
- Combine the milk, buttermilk and salt in a large, heavy-bottomed pot.
- Heat the milk to a gentle simmer, stirring occasionally to prevent scorching at the bottom.
- When it reaches 80 deg. C, it will start to curdle. Give the milk one last stir, scrape up any bits stuck to the bottom, and turn off the heat.
- Let the pot sit there, undisturbed, for at least 10 minutes.
- The soft white curds will separate from the whey.
- Place a colander over a big bowl. Rinse and wring out a double layer of cheesecloth and place it over the colander..
- Using a skimmer, gently lift off the curds into the colander (slowly so as not to break the curds too much), leaving as much of the whey behind.
- Let the cheese drain for about an hour depending how thick you want the ricotta to be.
- Pack the ricotta into a covered container and store in the refrigerator. It will keep for about a week.
I use the drained whey to soak grains and feed them to my chooks.Print This Post