You are here: Home » Recipes » Homemade Ricotta Homemade Ricotta Recipe by Teresa BlackburnKitchen Tested Yield 8 servings Creamy, fresh ricotta is so easy to make you'll never buy it again. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 1 gallon whole milk1 quart buttermilk Instructions 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.