HOMEMADE RICOTTA
1 QT WHOLE MILK AT ROOM TEMP
1/4 CP DRIED WHEY POWDER
2 TBSP COMMERCIAL BUTTERMILK
POUR THE MILK INTO BOWL AND SPRINKLE WITH WHEY POWDER ATOP, STIR TO DISSOLVE THEN STIR IN THE BUTTERMILK. COVER AND LET STAND AT ROOM TEMP(72-82 DEGREES) FOR 24 HOURS. POUR MIXTURE INTO A POT AND, VERY SLOWLY BRING IT TO SCALDING(200 DEG) WHEN IT FINISHES SEPARATING INTO CURDS AND WHEY, REMOVE IT FROM THE HEAT. lINE A COLANDER WITH CHEESECLOTH THAT OVERLAPS THE OUTER SIDES AND SET IT OVER A DEEPBOWL OR POT. POUR CURDS AND WHEY INTO THE LINED COLANDER AND LET DRAIN FOR 1 HOUR AT ROOM TEMP. TIE THE CHEESECLOTH AND LET HANG TO DRIP FOR 3-6 MORE HOURS.
REMOVE RICOTTA FROM CHEESE BAG AND STORE IN PLASTIC CONTAINER.KEEPS FOR ABOUT 4 DAYS.