Creamy Homemade Ricotta

Course Breakfast & Brunch, Condiments, Side Dishes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 1/2 cup servings
Calories 509kcal
Author Aimee


  • 4 cups organic whole milk
  • 1 cup heavy cream
  • 3/4 cup buttermilk
  • 1/2 teaspoon salt


  • Prepare a fine sieve over a large bowl. Line the sieve with several layers of cheesecloth or a clean tea towel.
  • 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.
  • 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.
  • Gently ladle the curds into the cheesecloth. Once most of the curds are in the cloth, tip the pot and pour the whey into the cloth.
  • 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.


Calories: 509kcal | Carbohydrates: 21g | Protein: 14g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 148mg | Sodium: 621mg | Potassium: 570mg | Sugar: 19g | Vitamin A: 1790IU | Vitamin C: 0.5mg | Calcium: 488mg | Iron: 0.1mg