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buttermilk or in the Twisted Whey-Wheat Rolls on page 174 .
MAKES ABOUT 1 POUND (2 CUPS)
PREP TIME: 20 MINUTES
    1.
    Combine the milk and buttermilk in a large, heavy-bottomed pot and heat it until it reaches 180°F. Check with a thermometer, stirring occasionally. Once it has reached 180°F, remove the pot from heat and let it sit for 30 minutes to allow the curds to form. Do not stir the milk mixture or the ricotta will have a grainy, thin texture.
    2.
    Line a colander with a double layer of butter muslin. Pour or ladle the curds into the colander carefully and let drain for 1 to 2 hours, depending on how dry you want your ricotta.
    3.
    When the ricotta has drained, transfer it to a bowl, break it up, and stir. Add salt to taste. Use right away, or refrigerate in an airtight container for up to 1 week.

HOMEMADE RICOTTA
    METHOD 2
    INGREDIENTS
    1 gallon whole milk
    ⅓ cup white vinegar
    1 teaspoon salt
    This method takes a little longer for the curds to form, and the resulting product has a slightly tangy flavor due to the vinegar. Its creamy texture and great taste will make you want to eat it right out of the bowl.
    1.
    Heat the milk in a large, heavy-bottomed pot until it reaches 185°F. Check with a thermometer. Remove from heat, add the vinegar and salt, and stir gently just to mix. Cover the pot and let sit for 2 hours to allow the curds to fully develop. Do not stir, or the ricotta will have a grainy texture.
MAKES ABOUT ¾ POUND (1½ CUPS)
PREP TIME: 20 MINUTES
    2.
    Line a colander with a double layer of butter muslin. Pour or ladle the mixture into the colander carefully and let the cheese drain for 1 to 2 hours, depending on how dry you want your ricotta.
    3.
    When the ricotta has drained, transfer it to a bowl, break it up, and stir. Store the ricotta in an airtight container in the refrigerator for up to 1 week.
RICOTTA SERVING IDEAS
• Use fresh ricotta as a topping for pancakes or French toast; drizzle the ricotta with pure maple syrup or any fruit syrup.
• Spread lightly sweetened ricotta on toasted slices of bread or English muffin halves and dust with cinnamon-sugar.
• Sweeten ricotta with honey and a little vanilla extract and serve with fresh berries or cut-up fruit.
• Use an electric mixer to whip ricotta with unsweetened cocoa powder and confectioners’ sugar until creamy. Serve as you would pudding.

GOAT CHEESE
    The only thing that differentiates goat cheese from other cheeses is the milk used to make it: goat’s milk. I was a fan of goat cheese from the first time I tasted it. The distinctive tangy flavor and smooth, creamy texture that the milk imparts to the cheese is something you either love or don’t love. But apparently, a lot of people love this cheese: Just visit the dairy department of a local supermarket or go to a farmers’ market and you’ll notice Americans have more choices of imported, domestic, and handcrafted goat cheese now than ever before.
    Making goat cheese at home is as easy as making any other soft, unripened cheese. Look for goat’s milk at natural food stores, farmers’ markets, and large supermarkets. You can use the milk to make wonderful mozzarella, ricotta, and yogurt. Fresh goat cheese is made in a variety of shapes and sizes, such as small disks that are covered with leaves or logs coated with fresh herbs or spices.

HOMEMADE GOAT CHEESE
    INGREDIENTS
    1 gallon whole goat’s milk
    1 cup cider vinegar
    Fresh goat cheese — sometimes called chèvre, which is French for goat — ranges in texture from creamy to semifirm. The flavor works especially well with acidic accompaniments, such as tomatoes or strawberries.
    1.
    Pour the milk in a large, heavy-bottomed pot and heat gradually over medium-low heat until it reaches a temperature of 175 to 180°F. Check the temperature with a thermometer. It’s important to heat gradually and to stir the milk frequently to prevent scorching (and a slightly burned taste).
MAKES ABOUT 1 POUND
PREP TIME: 30