- 9 cups whole milk
- 1 cup buttermilk
- 1 teaspoon salt
- 2-1/2 tablespoons distilled vinegar
Heat the milk and buttermilk in a heavy pot to a temperature of about 185 degrees. Add in the salt and vinegar, stir and remove from the heat. Let sit until curds have formed, anywhere from 5 to 10 minutes.
Line a strainer with cheesecloth and place it over a bowl. Using a skimmer, carefully lift the curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.
Drain the curds for 5 minutes, then transfer to a covered container and store in the fridge until you are ready to use. The ricotta is best the day you make it, but will still be good for 2 to 3 days.
To show off my fresh ricotta, I grilled up some French bread, threw a small dollop of the ricotta cheese on top and followed that with basil, tomatoes, extra virgin olive oil, salt and pepper.