Intrigued or curious about how to make creamy, rich, ricotta cheese at home? It’s so easy, you should try it this weekend!
Homemade ricotta is so rich, so creamy, and believe it or not, sooo easy to make, which is why I think it’s totally worth revisiting… only this time with a video. 
Making cheese at home sounds impossibly difficult and time consuming, and I can tell you that after attempting to make homemade mozzarella last summer, it absolutely can be. But ricotta is a different story. In all seriousness – I kid you not – making ricotta from scratch is maybe 1 notch more difficult than boiling water.
Ricotta is produced when an acid is used to coagulate milk proteins, and the curds get separated from the whey. This can be done with vinegar, lemon juice or buttermilk, and I’ve tried it all three ways. I’ve found that buttermilk makes the creamiest, best tasting ricotta with the most neutral flavor. Since it’s not as strong of an acid and already has a dairy base, it curdles the milk gently and produces a ricotta that’s really smooth, incredibly creamy and light.
Print
Homemade Ricotta Cheese
- Total Time: 1 hour 30 minutes
- Yield: approximately 2 cups 1x
Description
Make creamy, rich homemade ricotta cheese with just three ingredients and a few simple steps. Perfect for adding a fresh touch to your favorite dishes.
Ingredients
- 6 cups whole milk
- 2 cups heavy cream
- 3 cups buttermilk
Instructions
- Pour the milk, cream, and buttermilk into a large pot and gently bring up to a light simmer over medium heat. Stir occasionally to prevent scorching.
- As soon as the milk just barely begins to bubble, turn off the heat. You don’t want it to actually boil.
- Allow the mixture to sit undisturbed for about 10 minutes. During this time, the curds will separate from the whey.
- Line a colander with a few layers of cheesecloth and place it over a large bowl to catch the whey.
- Carefully ladle the curds into the cheesecloth-lined colander. Let it drain for at least 1 hour at room temperature, or until the ricotta reaches your desired consistency.
- Transfer the ricotta to a covered container and refrigerate. Use within a few days for the best flavor and texture.
Notes
The leftover whey contains lots of protein and nutrients, so store it in a container and add it to smoothies and other recipes in place of water. For a tangier flavor, you can use lemon juice or vinegar instead of buttermilk, but buttermilk yields the creamiest texture. Store the ricotta in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Basics
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 7
- Sodium: 90
- Fat: 7
- Carbohydrates: 8
- Fiber: 0
- Protein: 6
- Cholesterol: 30
Frequently Asked Questions
What type of vinegar can I use if I don’t have buttermilk?
You can use white vinegar or apple cider vinegar as a substitute, but keep in mind that buttermilk produces the creamiest and smoothest ricotta.
How do I know when the curds and whey have separated during the process?
The curds will look like small clumps floating in the whey; you should see a clear separation when it’s ready to strain.
Can I use whole milk instead of 2% milk for this ricotta recipe?
Yes, using whole milk will yield a richer and creamier texture, which can enhance the quality of your homemade ricotta.
