Making ricotta cheese at home is simply delicious and uses very few ingredients. It's much easier than you might think.
How to Make Ricotta Cheese at Home
4 cups skim milk (or any milk)
1 cup kefir (or buttermilk) or 1-2 Tbsp lemon juice or vinegar
Pour the milk and kefir into a large sauce pan and heat over medium high heat (stirring constantly).
Let heat until it starts to boil (185F if you use a thermometer) and you will see curds float to the top, around 10 minutes.
Be patient, the curds are very noticeable. Take off the heat and, using a slotted spoon, scoop out the curds and drain in a cloth lined strainer.
Let drain for about 15 minutes or until desired consistency. Add some salt and place in a seal-able container, refrigerate until ready to use. Makes 3/4-1 cup.
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