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
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 .
- 5
- 6
Without stirring, continue heating until the mixture reaches 170ºF on an instant-read thermometer, about . Curds will begin to form. Maintain this temperature for to allow curds to fully develop.
- 7
rest:
- 8
Remove from heat and let stand undisturbed for at least 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 to , 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.