Buttermilk Ricotta

• 3 cups low-fat buttermilk
• 3/4 cup 1% low-fat milk
• 1/2 teaspoon sea salt

1. Combine all the ingredients in a non-reactive saucepan and place over medium heat.
2. Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white).
3. Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink).
4. Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.
5. Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did).
6. Let drain another 10-15 minutes, depending on your texture preference.
7. Keep in the fridge up to 1 week.

lowfat buttermilk, milk, salt

Taken from www.food.com/recipe/buttermilk-ricotta-474300 (may not work)