No, I’m not talking about that gross cheese product that comes in a spray can.  I’m talking about a foolproof cheese recipe I recently stumbled upon.  So here it is – how to make ricotta cheese in 5 easy steps:

1. Rise a doubled square of cheesecloth, wring out, and set over colander in the sink.

2. Combine 2 cups buttermilk with a half-gallon whole milk in a stainless steel pot.  Heat the mixture over medium heat, stirring continuously, until the temperature has reached 100 F (you don’t even need a cheese thermometer – I just used a candy thermometer).  Then, let the milk cook without stirring for about 15 minutes, until the milk reaches 175 degrees.  Turn off the heat, and let sit for five minutes, until it looks like this.

3. Use a slotted spoon to scoop up the curds, and place them in the colander.  Drain for 10 minutes.

4. Gather the cheesecloth into a bundle, and secure with a rubber band.  Hang from faucet handle and drain for 45 more minutes.

5. Store in a container in the fridge. 

Makes 3-4 cups. 

This recipe, and variations, are all over the Internet, but it is SO EASY.  And, the quality is as good as store bought – but cheaper and garbage-free!  I’ve made a delicious lasagna with it so far, but I see many more uses in the future.