| | | Ricotta Cheese Ingredients 1 quart buttermilk
1 tsp. ancho chile powder
1 tsp. oregano
1 tsp. Kosher salt
2 quarts whole milk
Directions: In a 4 quart sauce pan, add all ingredients on low heat, do not stir. After 15 minutes, check temperature, continue to check temperature – every 2 minutes until it reaches 180 degrees. When temperature is achieved, strain through a fine strainer, and place in the refrigerator to cool. Use as needed. Can be stored up to five days. |
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