Homemade Ricotta Cheese

• 1 gallon 2% milk
• 5 cups low-fat buttermilk
• 1/2 tsp fine sea salt

1. Line large colander with several layers of damp cheesecloth.
2. Combine milk and buttermilk in large stockpot, with candy thermometer extending 2" into milk mixture. Cook over med-high heat, stirring occasionally, about 20 min, until temp is 170u0b0. At this point, stop stirring (whey and curds start to separate) Continue heating, without stirring until reaches 190u0b0. Remove from heat.
3. Using a slotted spoon, gently spoon curds into cheesecloth-lined colander. Drain for 5 min, then gather corners of cheesecloth and suspend from faucet about 15 minutes, until whey stops dripping. Scrape ricotta into bow. Sprinkle with salt, tossing gently with fork to combine. Cool to room temp.
4. Store in fridge up to 4 days.

gallon, lowfat buttermilk, salt

Taken from www.epicurious.com/recipes/member/views/homemade-ricotta-cheese-50025553 (may not work)