I just finished making a batch using whole milk and buttermilk and it is DELICIOUS! I like to eat it plain with a little bit of honey drizzled over it. YUM.

Oh..., you are making my mouth water. What a great idea to eat it plain with a little bit of honey drizzled on it. I'm going to try that this weekend.

Breakfast the past few days has been ricotta with a little honey and some fresh figs. Heaven!

Figs! Yum!!

I like to eat ricotta on melba toast.

My Italian father-in-law eats ricotta + some plain white sugar for a simple dessert. If I were inclined to eat this, I might add a shake or two of cinnamon to boot.

Details, please.

Fresh made ricotta with sugar a little nutmeg and vanilla stuffed into freshly made delicate cannoli shells.
Yum

I need to try this sometime. I have always wanted to.

I've made Paneer, which I guess can be sort of similar...YUM!
I've used Ricotta in Eating Well's parm. spinach "cakes" (more like muffins with no flour)...
heavenly!

I'm so glad you asked, Sandra. :-)

Ricotta Cheese

Ingredients:
1/2 gal milk (whole, 2%, or skim)
2 cups buttermilk

Items needed:
large Stainless steel saucepan (4 qt works fine)
colander
candy thermometer
cheesecloth
slotted spoon or skimmer
rubberband

Pour milk and buttermilk into saucepan.

Turn on medium heat.

Stir occasionally for the first five minutes.

Attach candy thermometer to side of pan and when temp reaches 100 degrees, stop stirring.

After 10-15 minutes, you will start to notice that the milk is thickening on the surface. This is the curds forming. When the milk temperature reaches 175 degrees, turn off the heat. Let sit for 10 minutes. DO NOT STIR.

In the meantime, rinse cheesecloth in water and squeeze out excess water. Fold cheesecloth into two layers and completely cover colander.

Using slotted spoon or skimmer, gently scoop the curds out of the pan and into the cheesecloth draped colander. Let the curds drain in the colander for 5-10 minutes.

Gather the cheesecloth around the curds and tie at the top with rubberband. Hang the bundle of curds from your faucet or set a ladle handle across the saucepan to allow more moisture to drip out. Let drain from 45 min. to an hour.

Unwrap bundle of curds and scrape curds out of cheesecloth and into a covered bowl. Refrigerate. Use within 3-4 days.

Absolutely delicious! High in protein and if you use skim milk, VERY low in fat.