Homemade Ricotta Cheese

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

1. Line a large colander or sieve with 5 layers of dampened cheesecloth, allowing the cheesecloth to extend over outside edges of colander; place colander in a large bowl.
2. Combine milk and buttermilk in a large, heavy stockpot. Attach a candy thermometer to edge of pan so that thermometer extends at least 2 inches into milk mixture. Cook over medium-high heat until candy thermometer registers 170u0b0 (about 20 minutes), gently stirring occasionally. As soon as milk mixture reaches 170u0b0, stop stirring (whey and curds will begin separating at this point). Continue to cook, without stirring, until the thermometer registers 190u0b0. (Be sure not to stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.)
3. Using a slotted spoon, gently spoon curds into cheesecloth-lined colander; discard whey, or reserve it for another use. Drain over bowl for 5 minutes. Gather edges of cheesecloth together; tie securely. Hang cheesecloth bundle from kitchen faucet; drain 15 minutes or until whey stops dripping. Scrape ricotta into a bowl. Sprinkle with salt; toss gently with a fork to combine. Cool to room temperature.
4. Note: Store in refrigerator up to 4 days.

gallon, lowfat buttermilk, salt

Taken from www.myrecipes.com/recipe/homemade-ricotta-cheese (may not work)