Italian

Buttermilk Ricotta is for Snack.

Buttermilk Ricotta takes 5 minutes to prepare.

Buttermilk Ricotta takes 65 minutes to cook.

Buttermilk Ricotta makes 4 servings.

The ingredients for Buttermilk Ricotta are:

3 cups 1% buttermilk
3/4 cup 1% milk
1/2 tsp sea salt

Here is how you make Buttermilk Ricotta:

Combine all the ingredients in a non-reactive saucepan and place over medium heat.Cook, stirring occasionally, until the mixture smells "cheesy" and visibly separates (you'll be able to see a clearish liquid around a mass of white).Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink).Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did).Let drain another 10-15 minutes, depending on your texture preference.Keep in the fridge up to 1 week.Serving Size: Makes four 1/4 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Buttermilk Ricotta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 94.1

• Total Fat: 2.1 g
• Cholesterol: 9.6 mg
• Sodium: 493.1 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 0.0 g
• Protein: 7.6 g

Buttermilk Ricotta is Italian cuisine.

The dietary needs meet for Buttermilk Ricotta is Gluten Free