1 half-gallon Horizon Organic Reduced Fat Milk plus DHA
2 cups lowfat buttermilk
Combine milk and buttermilk in a 4-quart pan over medium heat. Cook, stirring occasionally, until it begins to simmer. Once the milk begins to bubble along the sides of the pan, stop stirring and cook 4-5 minutes undisturbed. You will see the milk solids separating from the whey (golden colored liquid). After about 4 minutes, use a slotted spoon to gently stir the curds. When they begin clumping together to resemble tiny lumps like cottage cheese, the ricotta is ready to strain.
Line a strainer with a coffee filter and use a slotted spoon to gently lift the fresh ricotta curds out of the pot and into the strainer. Be sure to capture curds that cling to the sides and bottom of the pan. Allow to drain 3-5 minutes, then transfer to a container and stir in a few pinches salt. Homemade ricotta will keep 1 week in the refrigerator or 1 month in the freezer.
Per 1/2 cup serving: Calories 93; Calories from Fat 36; Total Fat 4g; Saturated Fat 3g; Cholesterol 16mg; Sodium 213mg; Total Carbohydrates 7g; Fiber 0g; Sugars 6g; Vitamin A 6% DV; Vitamin C 1% DV; Calcium 21% DV; Iron 1% DV.