Homemade Ricotta

Homemade Ricotta
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings


1gallon whole milk
1quart buttermilk


  1. 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.
  2. 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.
  3. 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.

Nutritional Info *per serving

  • Calories 108
  • Fat 8g
  • Cholesterol 32mg
  • Sodium 52mg
  • Carbohydrate 2g
  • Fiber 0g
  • Protein 7g