How to make it

  • Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth, and place it over a large bowl.
  • In a large saucepan, slowly bring the milk, cream, buttermilk and salt to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching, until little bubbles form on the surface, about 10 minutes.
  • Let the mixture bubble gently, without stirring, until the temperature reaches 170-degrees F on an instant-read thermometer, about 5 minutes (curds will begin to form).
  • Remove from heat and let sit, without stirring, for 10 minutes (pale green whey will begin to separate from the white curds).
  • Gently pour the mixture, including any bits on the bottom, into the lined sieve.
  • Let drain until all of the liquid runs off but the cheese is still moist, about an hour. Don't "encourage" the liquid to run or your cheese will be too dry.
  • Discard the liquid.
  • Chill the ricotta, covered, until you are ready to use it, or up to 2 days.
3. Reaching 170-degrees   Close
4. Let it separate   Close
Pouring off the whey   Close
Ricotta at last!   Close

Reviews & Comments 5

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    " It was not good "
    pointsevenout ate it and said...
    My comment is the same as Rdh14.
    Redid this recipe with a better result.
    Made half the recipe. Recooking the whey again to see if I can cull some more curds.
    I stand by the 1 star rating until the recipe is modified to produce a more consistent result. Then it could easily go to a 5.
    See also Homemade Ricotta
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    " It was excellent "
    cookiesaregreen ate it and said...
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  • rdh14 10 years ago
    This didn't, for some reason, work for me. I followed the directions to the T, using regular- not ultra- pastueurized milk, etc, followed the temperature guidelines. It never really curded up and was a milky mess. At the same time, I tried a version with vinegar that worked well. Do you have any suggestions?
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  • httpmom 10 years ago
    This is a great post! I first made my own ricotta cheese after reading an article about it in a magazine. I can't believe how easy it was, but wonderful it tasted! So much richer than store brands.
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    " It was excellent "
    nlo209 ate it and said...
    Sounds like fun...I'll give it a try!
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  • dlpblue 10 years ago
    Great idea! I'm gonna try this. Thanks
    Was this review helpful? Yes Flag

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