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
Units
Scale
- 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