Homemade Ricotta, you can make it

You can make fresh ricotta with a few ingredients and it tastes delicious. For a drier ricotta drain for 15 minutes, but if you want it a bit creamier, drain for less. Give it a go!

Ingredients

• 1 gallon good-quality whole milk
• 1 quart good-quality buttermilk

1. Combine both milks into a large no reactive saucepan over medium high heat, preferably a thick-bottomed pan if you have one. You will need to stir occasionally, scraping the pan bottom, to avoid scorching.
2. Once the milk is hot, stop stirring. You will start to see curds rise and come to the surface. Run a spoon or spatula along the bottom of the pan occasionally to free up any stuck curds.
3. While the milk is heating, select a sieve or colander with a wide surface area. This will help your curds cook more quickly. Line the colander with a large piece of cheesecloth that has been folded numerous times - until you have about 5 or six layers. Place the lined colander over a large bowl or sink.
4. When the mixture reaches about 175F degrees, you will see the curds and whey separate. The curds are the clumpy white mass. Now, remove the pan from heat, and gently begin to ladle curds into the prepared sieve. Pull up on the sides of the cheesecloth to drain off any extra liquid, but resist pressing on the curds.
5. Gather the edges of the cloth, tie or fasten them into a knot and allow them to drain for another 15 minutes minimum.
6. Move to an airtight container and refrigerate if you aren't going to use it immediately.

(Source: 101cookbooks.com)