Ricotta Pie with Candied Tangerines

Preparation Time: 30 minutes - 1 hour       Cooking Time: 2 - 3 hours        Serves: 12

 Ingredients:

For this, we’re gonna make some ricotta. Yeah, make some. Come to find out, it’s wicked easy.

How to make Ricotta Cheese

You’ll need:
1/2 gallon whole milk
1 pint buttermilk
cheesecloth, a colander or large sieve, a heatproof bowl to rest the colander in, and a meat thermometer would be handy.

Note that I had made 2 versions of homemade ricotta – 1 with milk, cream and lemon juice, which gave me a very low yield. This method, with buttermilk, was much easier and yielded more ricotta. However, this recipe on its own did not give me enough to make the pie later (this will yield about a pound), so you’ll probably want to increase this by half if you want to make enough ricotta for the pie.

Here’s a picture of the milks, seems unnecessary but meh. 
  
 
 Step 1:

Heat milk and buttermilk in a 6 quart saucepan over medium heat, stirring/scraping occasionally. Ready your bowl – place the colander in/over the large bowl, and place the cheesecloth in the colander, folded several times over to make multiple layers. When the mixture hits around 180 degrees, it will start to separate into curds and whey. Stop stirring.

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