Making ricotta cheese at home is so simple and uses very few ingredients.
recipe on pintrest. Once I read through the ingredients and instructions I was amazed at how simple it seemed. So I had to try it on my own. Turns out it is simple and it worked using skim milk and kefir. All I had to do was boil them together and spoon out the curds that floated to the top. I was nervous because the recipe called for using whole milk and cream but I only had skim milk so that is what I used and it worked. I'm still excited about how cool and easy it was that I had to share. I will definitely be making this again.
4 cups skim milk (or any milk)
1 cup kefir (or buttermilk)
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.
I used this in my Ricotta Bread. I can't wait to try it in lasagna and other recipes. Enjoy.