Fresh Ricotta Cheese

This recipe has been featured in a step-by-step how-to post on The Recipe Girl blog: How to Make Ricotta Cheese

Fresh Ricotta Cheese

Simple to make from scratch, you'll have a tough time buying it at the store after making it at home. It's unbelievably rich flavor and creamy texture will have you wishing to eat it by the spoonful.

Yield: 1 1/2 cups (or 300 grams)

Prep Time: 35 min

Cook Time: 10 min


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


1. Place all ingredients in a 2 quart saucepan. Slowly bring to a boil over medium to medium-high heat, until curds begin to form (190 to 200 degrees F.)

2. Remove from heat and pour into a cheesecloth-lined fine mesh sieve set over a large bowl. Let drain for 15 minutes. Gather cloth around the ricotta and gently squeeze out a little more liquid. Don't squeeze it dry or you'll end up with dry ricotta... leave some moisture in there.

3. Place fresh ricotta in airtight container & refrigerate for up to 2 days.


Ideas for using fresh ricotta:
*incorporate into pasta dishes
*use dollops of it to top pizza
*fill ravioli
*spread on baguette with tomato & basil

Source: (Adapted from In Jennie's Kitchen)