Redwood Falls Gazette
  • Homemade Ricotta

  • Learn to make this delicious ricotta. It's easy.
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  • 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.

    Homemade Ricotta

    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.

    29713 MILK A

    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.

    Homemade-Buttermilk-Ricotta-Recipe-Jar-Relish-1 Brought to you by: Relish

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