2½ l. whole milk
700 ml. buttermilk
Juice from ½ a lemon
Cheesecloth
Colander
Pour whole milk and buttermilk in a large saucepan (stainless steel) and turn your stove to high heat. Stir until the milk is warm and add lemon juice. You’ll soon see lumps of curd form on the surface. When you start to see more and more whey (watery) remove the saucepan from the stove and start to transfer the curds to the cheesecloth lined colander. Leave them to drain. And that’s how you make ricotta.
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