Go Back

Make Your Own Fresh Ricotta Cheese

Framed Cooks
Course Cheese


  • 4 cups whole milk
  • One cup buttermilk
  • 1/3 cup heavy cream
  • Coarse salt


  • Line a fine mesh strainer with several folds of cheesecloth and set it in your sink.
  • Combine milk, buttermilk and cream in medium heavy saucepan over medium-high heat. Bring to a boil until cooking thermometer registers 185 degrees...if you don't have a thermometer, keep an eye on it to see when the curds (the solid white parts) are mostly separated from the whey (the cloudy liquid). This will take about 10 minutes...stir a couple of times during the boiling process.
  • Remove from heat and using a slotted spot, scoop spoonfuls of the curd into the cheesecloth-lined strainer, sprinkling with a little salt every few spoonfuls or so.
  • Let the ricotta drain for about 5 minutes and then taste to check the consistency. If you like it drier, then let it drain a little more. If you like it moister, stir in a tablespoon or two of milk. This ricotta is best used right away, but will keep for a day or two in the fridge.
Tried this recipe?Let us know how it was!