You guys, you won’t believe how easy ricotta cheese is to make at home. It uses three simple ingredients and it’s ready in under 30 minutes. That’s it.

I found this recipe in an issue of Rachael Ray Everyday and it truly was so simple and it tastes great. Plus I love that I know exactly what’s in it, milk, buttermilk and salt, pretty simple, right?

To make the ricotta, all you do is bring the ingredients to a boil, cook it for a couple of minutes at a lower temperature, let it sit for a little while and then strain it. You’ve now made your own cheese without even breaking a sweat!

This ricotta cheese will keep in your fridge for up to 5 days and is great to use in anything you’d use store bought ricotta in. I’m thinking lasagna….

Yield: makes about 6 oz

Easy Homemade Ricotta Cheese

Ingredients

4 cups whole milk
1 cup buttermilk
1 tsp salt

Instructions

Combine ingredients in a large pot (I recommend using at least a 5 quart pot).

Bring to a boil over medium high heat, stirring constantly.

Reduce heat to low, stop stirring and cook for 2 minutes.

Remove from heat, cover and let stand for 10 minutes.

Line a colander with several layers of cheesecloth or a clean, cotton kitchen towel.

Carefully transfer the curds into the colander and let drain for 1 minute.

Keep refrigerated for up to 5 days.

ENJOY!

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