Homemade Ricotta

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I have used it many times and it always comes out. I add a little salt when I take it out of the cheese cloth and away we go.

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I have made this recipe several times and it comes out perfect every time. The flavor is rich, creamy and very decadent. Wonderful with a drizzle of olive oil, salt and pepper on a baguette! I use the left over whey as my secret ingredient for bread or pizza dough. There is no reason to ever buy ricotta from the store again.

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Easy, seems even creamier with the addition of buttermilk. Some recipes don't have it, you use vinegar instead. I like this variation with cooling on the stove too.

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This was excellent! Creamy and delicious. Much better than store bought and best of all, it's very simple. Thank you, Alex!

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Absolutely fabulous and foolproof!

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I have tried every recipe for homemade ricotta on this site and this is by far the best. It is rich and creamy without any graininess or off-putting tartness like many of the others. If you wish a lemony flavor it is easy to stir in a little bit of juice or zest once the ricotta is drained. Absolutely awesome still warm with some proscuitto and a drizzle of honey or fig jam on a crostini and one of the easiest appetizers ever! Also amazing to take a spoonful and put it right on top of a plate of pasta, slowly stirring it in as you go....yum!

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Thank you, Alex! This was great - and so easy. We loved having our own freshly made ricotta (made your butter too!. Lisa

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Delicious and creamy. Next time I will double the recipe.

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This is fabulous! Not a huge ricotta-from-the-store fan so I was reluctant at first, but curiosity got the better of me. I am thrilled that it did! My husband, a cook in his own right, was awed - and hesitant, but could not be stopped once he tasted it. We used it like butter on the pop-overs, and on flat bread when we ran out of pop-overs. It is so rich and creamy - I would bet it would be a knock-out in a lasagna. Also so glad that a use for the whey was provided since it seemed like so much waste at first, but heck, for as good as it is even if I never used the whey it would be worth making the ricotta! Not positive, but think you could use the goat's milk in place of the whole milk, but need the buttermilk to get the solids.

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Could anyone tell me how to make this with goat's milk?