How To: Make Ricotta the Easy Way!

June 16, 2017


  • 4 cups of whole milk (1 quart)

  • 1 cup of whole buttermilk

You also need:

  • A strainer lined with cheesecloth and set over a deep bowl.

  • A digital food thermometer

In a large pot bring milk and buttermilk gently to 180°F without stirring.  Strain the curd from the surface. Gather the cheesecloth around and squeeze it gently.


For drier ricotta bring temperature to ~200°F.


Homemade ricotta is best if served slightly warm. Ricotta can be refrigerated for up to 3 days. 


Different uses for ricotta:

  • On crostini topped to balsamic cream

  • On salads instead of feta cheese

  • On pasta



Buon appetito!



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