Homemade Ricotta

Save Recipe
  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 5 min
  • Inactive: 3 hr
  • Cook: 15 min
  • Yield: about 1 cup
Share This Recipe

Ingredients

1 cup heavy cream

3 cups whole milk

1 1/2 cups buttermilk

Directions

  1. 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.
  2. 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.
Homemade Ricotta
PREMIUM
Nancy Silverton

Homemade Ricotta

3m Easy 94%
CLASS
Ricotta Fritters with Raspberry Jam
PREMIUM
21m Easy 99%
CLASS
Pumpkin Ricotta Pancakes
PREMIUM
21m Easy 100%
CLASS
Easy Ricotta Gnocchi
PREMIUM
12m Easy 99%
CLASS