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Homemade Ricotta


From LA Times.

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Rate this recipe 4.3/5 (16 Votes)
Homemade Ricotta 1 Picture


  • 9 cups whole milk
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 2 1/2 tablespoons distilled vinegar


Servings 2
Cooking time 45mins
Adapted from


Step 1

1. Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to a temperature of about 185 degrees. Stir in the salt and vinegar and remove from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the curds gently to the side.

2. Line a strainer with cheesecloth and set it over a bowl. Using a perforated skimmer, gently lift the mass of curds out of the pot and into the cheesecloth-lined strainer. Repeat until no more curds remain. Discard the remaining whey.

3. Drain the curds for 5 minutes, then transfer to a covered container to store in the refrigerator until ready to use. The ricotta is best used the same day, but will still be good for 2 to 3 days.


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