- Yield 8 servings
Creamy, fresh ricotta is so easy to make you'll never buy it again.
- 1 gallon whole milk
- 1 quart buttermilk
- Combine milk and buttermilk in a large, heavy-bottomed pot. Stir well to combine. Heat, without stirring, over medium-high heat until mixture reaches 180F.
- Line a colander with a double layer of cheesecloth. Place colander in sink. Pour or ladle curds into the colander carefully 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. Use right away or refrigerate up to 1 week. Makes about 2 cups.
Recipe by Teresa Blackburn.
For a step-by-step with pictures see our how-to.