Recipe courtesy of Alex Guarnaschelli
Episode: Brunch
Save Recipe Print
Homemade Ricotta
Total:
3 hr 20 min
Prep:
5 min
Inactive:
3 hr
Cook:
15 min
Yield:
about 1 cup
Level:
Easy
Total:
3 hr 20 min
Prep:
5 min
Inactive:
3 hr
Cook:
15 min
Yield:
about 1 cup
Level:
Easy

Ingredients

Directions

In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat. Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft. Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.

Line a strainer with a few layers of cheesecloth. Use a large spoon to scoop the solids from the surface into the strainer. Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth. The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things. Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly. Use the ricotta as desired.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Homemade Gravy

Recipe courtesy of Ina Garten

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

Homemade Ricotta

Recipe courtesy of Ina Garten

Homemade Ricotta

Recipe courtesy of Anne Burrell

Homemade Ricotta

Recipe courtesy of Food Network Kitchen

Homemade Ricotta

Recipe courtesy of Paula Lambert

Homemade Ricotta Cheese

Recipe courtesy of Ted Allen

Easy Homemade Ricotta

Recipe courtesy of James Alefantis

Browse Reviews By Keyword