Ingredients for Buttermilk Ricotta
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How to Make Buttermilk Ricotta
- In a medium saucepan, gently heat the buttermilk over medium-low heat until it reaches 180-190°F (82-88°C). Do not boil.
- Remove from heat and stir in the lemon juice and salt.
- Cover the saucepan and let it sit undisturbed for at least 45 minutes, or until the whey has separated from the curds.
- Line a fine-mesh sieve with cheesecloth and place it over a bowl.
- Carefully pour the buttermilk mixture into the cheesecloth-lined sieve.
- Let the mixture drain for at least 20 minutes, or until most of the whey has drained off. You can gently squeeze the cheesecloth to remove excess whey if desired.
- Once drained, transfer the ricotta to a container and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
44g
Fat
6g
Carbs
3g