Fresh whole milk ricotta

There's nothing like fresh homemade ricotta. It's simple to make and once you've tried it...there's no going back. This recipe yields about 10-12 ounces, so depending on what you are making you may need to double or even triple this. Your best bet is to make separate batches, don't try to double or triple this recipe.

8 cups whole milk (1/2 gallon) we have tried several different brands and found that Dean's works best for this recipe
1/2 to 1 teaspoon cheese salt or very fine sea salt
2 cups buttermilk

Pour the milk in a large heavy saucepan and set over medium high heat. Cook, stirring constantly until the milk comes to a frothing boil. Turn off the heat and, as the bubbling subsides, stir in the salt and buttermilk. Continue to stir gently in one direction only until the curds and whey separate (the mixture at this point will resemble thickened buttermilk) The whey will still look milky and the curds will be very small. Remove from the stove and let sit, undisturbed for at least 5 minutes.

Carefully pour the curds and whey through cheesecloth in a strainer over a bowl.The whey will drain into the bowl. You can save this for another use or discard. Leave the curds in the strainer to drain for about 10-15 minutes depending on the desired consistency. We usually bundle the cheesecloth with the cheese in it and squeeze the liquid out, we like a dryer cheese.   Use Immediately or store in the refrigerator for up to 5 days.

July 7 2019
This worked with new milk and buttermilk