Homemade Cottage Cheese and Buttermilk (Homemade Ricotta from Curdled Milk)

Directions

Ricotta/Cottage

1. Heat everything (whey + curd) in a milk maker to about 85-90℃ (i.e. almost boiling and the whistle does not blow);
2. Add the lemon juice in a thin stream, stirring very lightly. You will see how the proteins coagulate;
3. Turn off the heat and let the mixture stand for 10–15 minutes to collect as much protein as possible;
4. Line the colander with cheesecloth, place them in a large saucepan and carefully pour out the contents of the milk maker;
5. Let it drain for 15–30 minutes for a creamy ricotta or up to 1 hour for a drier one;
6. Add salt and stir carefully;
7. Store in a box, in the refrigerator for up to 3 days.

Buttermilk

The whey (buttermilk) has collected in the large pot. It has the following uses:

• direct consumption (chilled with a little salt or honey);
• raw material (for kneading bread/pancakes) as it gives a slightly sour taste and fluffiness;
• can be frozen for future use.