Combine milk and buttermilk in an 8 quart stainless steel pot over low heat. Place a thermometer in the liquid. Do not allow it to touch the bottom of the pan. Continue to heat until the liquid reaches 175 degrees F.
While the liquid is heating, rinse some cheesecloth and use it to line a strainer or small colander placed in a bowl.
When the ricotta forms on the surface of the milk, remove it with a slotted spoon or skimmer and place it in the lined strainer.
Let the cheese drain in the cheesecloth for 1 hour. Place the lined strainer in a bowl and refrigerate, letting it drain for a few more hours.
Store in an airtight container and use within a few days.
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|Serving Size: 1 Serving (4800g)|
|Recipe Makes: 1|
|Calories from Fat: 161 (32%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 71.7mg||22 %|
|Sodium 770.6mg||27 %|
|Potassium 1612.8mg||42 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 47.5g|
|Protein 36.7g||52 %|
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Calories per serving: 502
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