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Ricotta Cheese


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Ricotta Cheese 0 Picture


  • 1 Gallon whole milk
  • 1 quart buttermilk
  • cheese cloth



Step 1

- combine milk and buttermilk in a heavy, non-reactive pot and heat until it reaches 180 degrees stirring occasionally
- once it reaches the desired temp. remove from heat and let stand for 30 min. to allow the curds to form
- line a colander with cheese cloth, pour the mixture into
- let the ricotta drain for 1 to 2 hours
- store in air tight container in fridge
*the whey, or creamy yellow liquid that separates from the curds can be used in any recipe calling for sour milk or buttermilk *

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