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  • Prep Time


  • Total Time


  • Servings



  • 4

    cups organic whole milk

  • 1

    cup heavy cream

  • ¾

    cup buttermilk

  • ½

    teaspoon salt


1.Prepare a fine sieve over a large bowl. Line the sieve with several layers of cheesecloth or a clean tea towel. 2.Measure all ingredients into a medium-sized heavy-bottomed pot. Place over medium heat and bring to a gentle boil. If you have a thermometer, attach it to the side of the pot. TIP: make sure the bottom of the thermometer is not touching the bottom of the pot or you won’t get an accurate reading. 3.As the mixture heats, it will become grainy, and then, between 175°F and 200°F the liquid will separate and small curds will begin to form. Remove the pot from the heat. 4.Gently ladle the the curds into the cheesecloth. Once most of the curds are in the cloth, tip the pot and pour the whey into the cloth. 5.Allow the ricotta to drain for a few minutes, longer if you want a firmer cheese. Enjoy the ricotta warm or transfer to a jar, cover and refrigerate for up to four days.


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