Fresh buttermilk and ricotta cheese

Have you ever made fresh cheese? Not only is the taste and texture of fresh cheese just what you'd hope it would be, but as a bonus it's often less expensive than store bought.

Whether making buttermilk cheese or ricotta, the process is about the same and almost foolproof as long as you let the mixture get to the right temperature. You will need a thermometer and cheesecloth (found at Joann's or Michael's by the bunch as well as select grocery stores).

I love using fresh ricotta in ravioli or lasagna dishes (like the Pioneer Woman's lasagna or vegetable lasagna) and the buttermilk cheese with honey and crackers or fruit. The buttermilk cheese is my favorite and would be great with alternate toppings for holiday parties- you could get creative here.

(After you drain as mentioned in the recipe below, you can wrap up the cheese in the cheesecloth and refrigerate for about 15 minutes then carefully unwrap for a nice little round of cheese. The picture above was the first time I made it for Grant and I- I was concentrating more on taste testing;) You can also use the leftover liquid from the straining process (they whey) as a liquid substitute in baking. I've used it in bread recipes to add calcium.

Buttermilk Fresh Cheese- Country Living

Yields: 1 6-ounce round (If making for a crowd, I suggest doubling)

Ingredients:

1 quart Whole Milk

1 1/2 cups Low-Fat Buttermilk

2 teaspoons Kosher Salt

Directions:

Line a colander or a medium strainer with three layers of 12-inch cheesecloth squares and set in sink.

Combine ingredients in a large heavy-bottomed pot over medium-high heat and cook until mixture reaches about 180 degrees F and separates into white curds and translucent whey, about 8 minutes. Ladle contents into prepared colander and drain completely.

Gather corners of cheesecloth together and gently twist to press out excess whey. Serve immediately, or cool to room temperature before serving, about 10 minutes.

For firmer consistency, transfer cheese, still in cloth, to a small flat-bottomed plate and let stand in refrigerator until cool, about 10 minutes. Unwrap and gently invert onto plate, discard cloth, and tent cheese with plastic wrap. Chill until 10 minutes before serving. Add toppings. Cheese will keep for up to 2 days.

Homemade Ricotta Cheese-

Source: Leslie Sarna

(Yields about 2 1/2 to 3 cups of cheese)

Ingredients:

1 gallon of whole milk- (next time I plan on substituting maybe 1- 2 cups of whole for buttermilk for a bit more tang, or following the food network recipe linked at the bottom for a bit more taste than this traditional recipe)

1/2 tsp. salt

1/2 cup distilled white wine vinegar (or regular white vinegar will work!)

*I easily halved this when I made it the first time.

Directions:

Pour the milk into a large stock pot and heat at medium low slowly so it doesn't burn.

Stir frequently. Heat the milk till it reaches 180 degrees.

Off heat and pour in the salt and vinegar. It will begin to curdle immediately.

Place a strainer over a large bowl and line it with cheesecloth.

Gently ladle mixture into cheesecloth.

Store in an airtight container in the fridge.

For a richer ricotta, try Alexandra Guarnaschelli's- which has cream and tangy buttermilk. http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-ricotta-recipe/index.html

Enjoy!!