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Creamy Homemade Ricotta
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There’s no comparison between store-bought ricotta & this buttermilk ricotta recipe you can make at home. This is delectably creamy with a luscious mouth feel & a fresh, acidic aftertaste. Use it for baking, spread it on toast, add it to a pizza, sandwich, fill pasta shells, layer it in a lasagne or bake it. This recipe takes a day to make so plan ahead of when you’ll need it. This makes approximately 3 cups & the nutritional info is based on 1/3 cup.
Prep Time5 mins
Cook Time12 mins
1 d
Total Time1 d 17 mins
Course: Ingredient
Cuisine: Italian
Servings: 9
Calories: 188kcal
Author: Lovoni


  • large pot
  • Large fine metal sieve or colander
  • Medium-large bowl
  • 16-inch square piece of muslin or cheesecloth (I use a white, thin flour sack towel)
  • plate
  • one or two cans for weight


  • 8 cups whole milk
  • 2 cups buttermilk
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons flaked or coarse sea salt


  • Combine milk, buttermilk & cream in a large pot (such as one you’d use for boiling pasta) over medium-high heat & bring to a simmer. When it’s ready bubbles break the surface around the edge of the pot, the mixture swells up the side of the pot about 1 inch (give or take) & it looks as though the mixture has split. Remove the pot from the heat & let sit, uncovered & untouched for 45 minutes.
  • Meanwhile, set up a fine metal sieve in a medium-large size bowl. Drape a piece of muslin inside the sieve, overhanging the side. After 30 minutes, carefully pour the milk mixture into the cloth-lined sieve. Let stand for 1 hour or until cool.
  • Gather the cloth up towards the center & twist to help squeeze the excess whey from the cheese – I do this a couple of times. Discard the whey (the liquid in the bowl).
  • Once the cheese is cooled. Twist the cloth into the center, cover with a plate then weight the plate down with a can of something from the pantry. Store in the fridge for 8 hours or overnight.
  • Remove the can & plate. Carefully unwrap the cheese then place a plate or bowl over the cheese & upturn it onto the plate. Discard any whey in the bowl. Place the ricotta into a bowl or sealed container & store in the fridge up to 2 weeks.


Serving: 0.3cup | Calories: 188kcal | Carbohydrates: 13g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 539mg | Potassium: 363mg | Sugar: 14g | Vitamin A: 537IU | Calcium: 311mg | Iron: 1mg