Ricotta Recipe

A wood spoon scooping fresh ricotta draining in cheesecloth.

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This foolproof method for homemade ricotta cheese is so easy to make. This recipe uses buttermilk as the acid to produce a super creamy ricotta with the best flavor and texture.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 1 ½ cups

Calories: 2943kcal

Author: Nicole Gaffney

Ingredients

6 cups whole milk
2 cups heavy cream
3 cups buttermilk

Instructions

Pour the milk, cream and buttermilk into a large pot and place it over medium to medium-high heat.
Give it a stir, then let it slowly come up to a simmer (have patience) without disturbing it.
As soon as the milk just barely begins to bubble, turn off the heat. You don't want it to actually boil, but just barely start to gently simmer (190 ℉ if using a thermometer).
You will begin to see the milk solids start to separate and rise to the top. Again, don't stir. Set aside for at least 10 minutes to cool, undisturbed.
Line a colander or strainer with a few layers of cheesecloth *(see note).
Use a handheld strainer or large spoon to remove the curds from the liquid and place into the colander *(see note).
Allow the ricotta to drain to your desired thickness - the longer it goes, the thicker it will get *(see note).
Transfer to a container and refrigerate until ready to use. Homemade ricotta cheese will last I the refrigerator for about 5 days or up to 1 week.

Notes

Be sure to refrain from stirring the mixture as it comes up to a simmer. This will ensure the curds stay nice and large and don't break up too much, which is what you want.
Use a hand held strainer to scoop out the curds and transfer them to the cheese cloth rather than pouring the whole pot of liquid into it. This will make straining the ricotta much easier.
No cheese cloth? A coffee filter or a few layers of paper towels can work too. The paper towels can tear easily when wet, so handle them with care.
The leftover liquid (whey) contains lots of protein and nutrients, so don't throw it out! Store it in a container, refrigerate it and add it to smoothies and other recipes, like baked goods, in place of water, or use it to soak legumes or grains. It also freezes well.
Homemade ricotta can easily be turned into Paneer or Queso Fresco by keeping it in the strainer, covering with cheesecloth, then placing a plate along with something heavy (like a large can) on top and storing it in the refrigerator overnight (12-24 hours) with a bowl underneath to catch the liquid. I like to mix in some salt before pressing if I'm going this route.

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