Frank's Recipes! Homemade Ricotta Cheese 2

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Homemade Ricotta Cheese 2

Makes 1 cup

1 quart whole or skim milk at room temperature
1/4 cup dried whey powder
2 tablespoons buttermilk

Pour the milk into a bowl and sprinkle the whey powder on top; stir to dissolve then stir in the buttermilk; cover and let stand at room temperature (between 72 and 82 degrees F., no higher) for 24 hours. Pour the mixture into a pot and, very slowly, bring it to scalding (about 200 degrees F.); when it finishes separating into curds and whey, remove it from the heat. Line a colander or strainer with cheesecloth that overlaps the outer sides and set it over a deep bowl or pot; pour the curds and whey into the lined colander and let them drain for 1 hour at room temperature. Tie the cheesecloth into a bag with some string and let the bag hang to drip for 3 to 6 more hours. You can hang the string on a faucet or on a shish-kebab skewer or a rolling pin set over a deep pot. Remove the ricotta from the cheesecloth bag and store it in a plastic container. If you like it moist, stir in a little skim or whole milk. Do not stir in the salt (to taste) until you are ready to use cheese as salt hastens spoilage. Keeps refrigerated about 4 days.