Ricotta Cheese

Standard

1 gallon whole milk

1 quart half & half

1 quart water

1 quart buttermilk

3 tbls sugar

1/2 tsp salt

3 tbls lemon juice

**ALWAYS STIR VERY VERY SOFT–OVER STIRRING WILL MAKE CHEESE RUBBERY**

in a large stockpot over medium heat combine whole milk, half & half, and water. Heat until foamy on top- DO NOT BOIL,

gently stir in sugar & salt until dissolved

add lemon juice & buttermilk. let sit for one minute, stir gently.

let cook for 20-40 minutes (checking in 10 minute increments) until a solid top develops (look for the milk fat to completely separate leaving the yellowish water underneath)

drain in a cheesecloth lined colander. If you looking for a more dry solid ricotta leave the cheese in the cheesecloth lined colander for up to two hours. I prefer to drain and store immediately for a softer consistency

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