![Homemade ricotta cheese recipe](https://cdn.statically.io/img/www.thespruceeats.com/thmb/DPtJQPDxvOdnPg06kp_vE9N9fGQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/homemade-ricotta-cheese-recipe-591554-hero-01-84c8381860c941b68287296ea805b3cd.jpg)
The Spruce Eats / Nita West
Many people wonder how to make ricotta cheese. The good news is that homemade ricotta is something everyone can make in their own kitchen. You don't have to be a cheesemaker to make homemade ricotta cheese, you just need a few ingredients and this short-cut method of making ricotta.
Before trying this ricotta recipe, make sure you have these supplies in your kitchen: stainless steel or ceramic pot, rubber spatula, thermometer, colander, cheesecloth, slotted spoon or skimmer, and a rubber band.
Ingredients
-
1/2 gallon whole milk (not ultra-pasteurized)
-
2 cups buttermilk
Steps to Make It
-
Gather the ingredients.
The Spruce Eats / Nita West -
Cut enough cheesecloth to drape over the top of the colander, with plenty hanging over the sides.
The Spruce Eats / Nita West -
Rinse the cheesecloth in water and squeeze out excess water.
The Spruce Eats / Nita West -
Fold the cheesecloth into two layers that completely cover the colander. Set the colander in the sink.
The Spruce Eats / Nita West -
Pour the whole milk and the buttermilk into a pot over medium heat. The temperature should not be so high that the milk ever reaches a boil. For the first 5 minutes as the milk warms, stir frequently to prevent the milk from burning to the bottom of the pot.
The Spruce Eats / Nita West -
After 5 minutes, use the thermometer to test the milk temperature. When it is around 100 F, stop stirring the milk and let it continue to warm undisturbed. You will start to notice that the milk is thickening on the surface. This is the curds forming.
The Spruce Eats / Nita West -
When the milk temperature reaches 175 F, turn off the heat. Let the milk sit for 5 minutes. Do not stir.
The Spruce Eats / Nita West -
Using a slotted spoon or skimmer, gently scoop the curds out of the pot and into the cheesecloth-draped colander.
The Spruce Eats / Nita West -
Let the curds drain in the colander for 5 to 10 minutes.
The Spruce Eats / Nita West -
Gather the cheesecloth around the curds and tie at the top with a rubber band. Hang the bundle of curds so more moisture will drip out. You can hang the bundle from your faucet, or set a ladle handle across the top of a pot and hang the bundle from the ladle handle. Let the cheese drain for at least 30 minutes.
The Spruce Eats / Nita West -
Scrape the homemade ricotta out of the cheesecloth and into a bowl.
The Spruce Eats / Nita West -
Serve immediately or refrigerate. Use within three to four days.
The Spruce Eats / Nita West
Nutrition Facts (per serving) | |
---|---|
346 | Calories |
17g | Fat |
29g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 346 |
% Daily Value* | |
Total Fat 17g | 22% |
Saturated Fat 10g | 49% |
Cholesterol 54mg | 18% |
Sodium 442mg | 19% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 0g | 0% |
Total Sugars 30g | |
Protein 19g | |
Vitamin C 1mg | 6% |
Calcium 692mg | 53% |
Iron 0mg | 1% |
Potassium 827mg | 18% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: