This delicious ricotta recipe comes to you directly from Jennie’s Kitchen. For photos of the ricotta process and more great recipes from scratch, check out her blog.
- 4 cups whole milk
- 1 cup heavy cream
- ¾ cup buttermilk
- ½ teaspoon salt
- Add ingredients to a 4-quart pot. Bring to a gentle boil over medium heat. Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
- Once curds begin to separate from the whey (liquid temperature will be between 175º and 200º), remove from heat. Gently spoon or ladle the curds into the cheesecloth-lined strainer. You may need to gently gather the cheesecloth at the top to help the curds drain.
- Let curds sit in cheesecloth to drain liquid 15 to 30 minutes, depending on how creamy you'd like your ricotta. Store in refrigerator up to two days.
Samantha Angela @ Bikini Birthday says
I was under the impression that ricotta is made from whey.
I’m no expert – but I thought the whey was what was leftover after you made the ricotta, ha!
you are right whey is left over
uncle tony says
To add to the confusion, I believe ricotta( which means twice cooked ) is made from the whey after the first curds or cheese is removed. The “ri” part is when the whey is cooked or the left over proteins are coagulated again. In any event, I don’t think it matters what you call it ( cheese or ricotta) I am sure it tastes great.
This is the third recipe for ricotta I’ve seen recently. I think I need to make it.
Has anyone ever tried making Ricotta with a lower fat milk? Would going down to a 2% kill the recipe?
Pam Anderson says
I’ve never tried making it with 2%, but since they sell low-fat ricotta, I can’t imagine that it wouldn’t work.
Thanks so much for your response. Someone gave me your “Cook Without a Book” cookbook and I have been hooked ever since. You such a wonderful chef and I love reading your cookbooks like a great book. I want to vote to get you your own show on the Food Network. I love how you relate to food. Best wishes!