1. Immerse tip of the thermometer two inches into liquid to ensure an accurate reading once the curds rise to the top.

2. Gently scoop out the curds with a slotted spoon, trying not to agitate them or break them apart.

3. Gather the edges of the cheesecloth, and tie into a bag; be careful not to squeeze the bag or push on the curds.

4. Hang the cheesecloth bag over the sink to allow the whey to drain out.

5. Toss in salt gently to keep the curds intact.

Tips for Homemade Ricotta
·Buy a candy thermometer that can clamp onto the lip of the pot, which will allow you to obtain an accurate temperature reading as you heat the milk.

·Before heating the milk mixture, set out everything you need: thermometer; slotted spoon; and moistened cheesecloth, folded in 5 layers, set over a large colander or sieve that has been nestled over a large bowl.

·Resist the temptation to stir the milk mixture after it registers 170° on the thermometer, or the ricotta will have a grainy, thin texture.

·Aside from the nursery rhyme about Little Miss Muffet, you may not be familiar with whey. It is the light green liquid left behind when butterfat is separated from milk. When heating milk and buttermilk to make ricotta cheese, a thick, creamy layer (curds) forms on top, leaving the whey below. Whey is virtually fat-free and contains some calcium, potassium, B vitamins, zinc, and magnesium. You can discard it or use it in place of water or milk in breads, pancakes, or muffins.

·Do not push on the curds while the ricotta is draining over the bowl; let excess whey drip out, then tie the cheesecloth into a bundle and hang it over the faucet for 15 minutes.

·Let the ricotta cool to room temperature before refrigerating.

·Use fresh ricotta within four days of making it.

·If you plan to make several batches of ricotta, always clean the pot between uses, and use a fresh piece of cheesecloth for every batch.

Buying and Storing Ricotta
While supermarket ricotta (usually sold in plastic tubs) will do in a pinch, the richer taste and more compact texture of fresh ricotta sold in specialty food stores will come closer to what you can make at home. Buy it no more than a day or two before using it, and refrigerate immediately, as it is highly perishable. If it seems watery, drain by placing it in a cheesecloth-lined sieve set over a bowl for an hour or so in the refrigerator.