Homemade Ricotta
Homemade ricotta is simple to make and far more delicate and flavorful than any store-bought version. With just a few fresh ingredients and some gentle heat, this soft, creamy cheese comes together beautifully — perfect for spreading, dolloping, or folding into your favorite dishes.
By Chef Laura Bonicelli
Prep Time
5 min
Cook Time
40 min
Total Time
1 hr 30 min
Servings
12 servings
Ingredients
- 1 gallonwhole milk (pasteurized, not ultra-pasteurized)
- 1 pintheavy cream (pasteurized, not ultra-pasteurized)
- 1 quartbuttermilk
- 1/2 teaspoonKosher salt
Instructions
- 1
- 2
Line a large colander with a layer of cheesecloth and place it over a large bowl. A silk chinois also works well.
- 3
- 4
In a large Dutch oven set over a simmer plate, combine the milk, cream, buttermilk, and salt. Slowly bring to a simmer over medium-low heat, stirring occasionally to prevent scorching. Continue until small bubbles form on the surface, about 10 minutes.
- 5
- 6
Without stirring, continue heating until the mixture reaches 170ºF on an instant-read thermometer, about 15 minutes. Curds will begin to form. Maintain this temperature for 10 minutes to allow curds to fully develop.
- 7
rest:
- 8
Remove from heat and let stand undisturbed for at least 10 minutes to allow the curds to fully set.
- 9
- 10
Using a skimmer or metal spider, gently transfer the curds to the prepared colander. Discard the remaining liquid (whey). Let the ricotta drain for 45 minutes to 1 hour, until it reaches your desired consistency. Refrigerate.
Chef's Notes
Notes This recipe can be halved easily. While ultra-pasteurized milk will technically work, the yield is significantly lower due to the intense heat treatment it undergoes. For best results, use the freshest dairy possible and always check expiration dates.
Nutrition (per serving)
372
Calories
14g
Protein
20g
Carbs
27g
Fat
310mg
Sodium