Making ricotta cheese is ridiculously easy and tastes worlds better than store bought. Go ahead and try. It will have you rummaging around for your lasagna pan–or some fresh blueberries.
Serve this creamy ricotta with fresh fruit or berries and a drizzle of honey for a simple dessert
1 gallon whole milk
1 quart buttermilk
Combine milk and buttermilk in a large, heavy pan.
Stir well to combine. Heat, without stirring, over medium-high heat until mixture reaches 180F.
Line a colander with a double layer of cheese cloth. Place colander in sink. Carefully pour or ladle curds into the colander and let drain 1 to 1 1/2 hours, depending on how dry you want your ricotta.
Spoon ricotta into jars and refrigerate until ready to use. The ricotta will keep up to 1 week refrigerated. Makes about 2 cups and serves 8.
Now that you have all this delicious cheese, try some of our favorite ricotta recipes.