5 Ingredients or Fewer
Creamy Homemade Ricotta
Popular on Food52
129 Reviews
James H.
October 16, 2022
I’m curious been looking on the internet on why none of the recipes out there do a 100% cream version. This is the first recipe that I’ve seen using buttermilk which will be interesting. But does anyone understand the science of why they don’t use 100% cream? Thanks
Linda
March 14, 2022
This is my go to recipe for Ricotta. I cook over med-high heat and take it off the heat after the pillow cloud forms and the rolling simmer begins and leave it off the heat for 30 minutes. It works like a charm. Thank you for this recipe.
SophieL
February 12, 2019
Delicious and so easy. When I don't have buttermilk, I make the lemon juice version, which is just as delicious and easy. The texture of the buttermilk version is slightly creamier; the lemon juice version is slightly firmer. I love both!
Kitchenista
January 13, 2019
I live in an area where fresh ricotta is not available. The packaged kind seems tasteless and grainy to me, so I use cottage cheese as a substitute. Has anyone tried this homemade ricotta in ravioli filling?
Jennifer B.
April 17, 2020
Since I found this recipe, it’s all I use in ravioli!! I strain it really well in the cheesecloth. I also add fresh grated Romano cheese, minced parsley, salt, and pepper to the ricotta for a ravioli filling. We love it!
Courtney C.
January 27, 2018
I loved making this. It was kind of a revelation actually in how easy it is to make something by hand so simply. I made traditional ricotta afterward using the whey and vinegar and more milk. Honestly though, I think I like this better than the traditional ricotta. It’s sweeter and creamier and more satisfying to me. We’ll see how my preferences change with more practice. Thanks!
Cathy B.
June 4, 2016
Recipe says to put on unlit back burner -- are you referring to a gas stove with a pilot light on? What if you are using an electric stove - do you do something a little different?
Renée R.
February 27, 2016
I've made this at least 15 to 20 times. I love everything about it. It is sublime. I've also made it with lemon juice. This is far superior. The texture of the curds is much softer using the buttermilk and I love the flavor it imparts. Yes, we all know this is not authentic Italian ricotta, but who cares? It is absolutely delicious and vastly superior to anything you can buy. I drain longer for use in recipes and only drain for a short time when I want to spread on toast, etc. I always double the recipe. It never goes to waste. I only had a problem with it one time. I wasn't watching closely enough and stirred it too vigorously after it had reached a boil. Hardly any curds developed. I've never made that mistake again. Here's one of my favorite ways to eat it: Spread on thick toast with a dollop of homemade mango preserves (I live in Florida and have a huge mango tree, hence the mango preserves). Thank you for this truly wonderful recipe.
Linda F.
June 19, 2015
Absolutely the best homemade ricotta recipe. I had been using one without buttermilk but adding lemon juice. Now I add a wedge or two of freshly squeezed lemon juice during my last stir before letting it sit for 30 min. I love the light flavor it adds. It also helps with the curdling process. It makes 2 cups + of the most delicious cheese!,,
Cathy R.
February 21, 2015
This recipe was a disaster for me. It yielded 2T cheese and a lot of dirty dishes.
Cathy R
Cathy R
jayaymeye
July 8, 2015
Wondering if you used organic milk/cream. Unfortunately, the way they pasteurize organic dairy makes it impossible to make ricotta from it. Unless it's from a farmer you know...
Oui, C.
September 12, 2014
I was going to buy The New Mediterranean Diet cookbook, but I discovered I already have it and there is no ricotta cheese recipe in there. I'll stick to this recipe. It works for me. Italians are great at improvising. It beats the supermarket.
Nancy H.
September 13, 2014
sususkitchen, there's no ricotta recipe in the New Mediterranean Diet Cookbook for the same reason that there's no recipe for parmigiano reggiano or pecorino. Ricotta, in the Mediterranean (and especially in Italy and Greece) is not something you make in your kitchen. It's something you buy from a cheese maker or a shop. Mediterranean kitchens use loads of genuine ricotta, but they don't often use this recipe for curdled milk. As I said, delicious it may be, ricotta it ain't!
Elaine C.
September 8, 2014
Indeed, the "ricotta" means cooked again, and the original is made from whey. Here, from the New England Cheesemaking Supply, is an explanation about why the home cook with no access to whey may make ricotta with whole milk. You'll find instructions both for whey and whole-milk choices. http://www.cheesemaking.com/store/pg/217-Ricotta.html
Nancy H.
September 7, 2014
I hate to disillusion you all, including our stalwart leaders at Food52, but THIS IS NOT RICOTTA!!! It is curdled milk and it might be super nice but it is NOT RICOTTA. Ricotta is an Italian word that means re-cooked and it describes what happens when the whey that is leftover from cheese making is re-heated, (ri-cotta). The residual proteins clump together and make, voila, ricotta. (I get extremely grumpy about this because I love Italian food and food products and we Americans have an awful habit of trying to short-change the great traditions and ricotta is one of them.) Anyone who has ever tasted freshly made sheep's milk ricotta in Tuscany or Sicily or Puglia will quickly tell you there is a difference. And it is enormous!
Kristy M.
September 7, 2014
Thanks for telling it like it is! We all need to be aware of food and it's basic history!
dymnyno
September 7, 2014
I tried explaining this once to Jennifer Perillo but she is such an expert she ignored me.
cucina D.
September 7, 2014
This is very true... My famiglia in Lazio makes real "ricotta", the recipe I use is made from organic milk only, no heavy cream or buttermilk and its a nice version of homemade ricotta for me to make here at home in the states. I too try to stick to the authentic and real ingredients from my famiglia and the people of Italia who work hard to keep a high level of product & technique :)
catalinalacruz
September 7, 2014
Mexico's version of ricotta cheese is known as requeson, and it, too, is made from whey.
enthous
September 7, 2014
Has anyone tried using reconstituted powdered buttermilk? I keep it on hand all the time for baking. The container says "cultured".
skenny89
August 25, 2014
Perfect Recipe, I always use this one when I make the famous ricotta gnocchi on this site
Oui, C.
June 26, 2014
Well, being Michelin de faux, I give this 5 spoons! I found this last Saturday and I'm on my 4th small "batch". Try a little layer of lemon curd in a shot glass, ricotta, strawberries or blueberries, repeat......................
GourMel
May 19, 2014
Please help! I tried this for the second time and again got hardly any ricotta and big pot of milk/cream. I followed the directions and after coming away with less than a tablespoon of ricotta, I reheated and started from scratch, letting it boil well after it "tented" and puffed up (a good 20 minutes or so longer) and still ended up with maybe 1/8 cup. I'm using Trader Joes whole milk and heavy whipping cream. Can someone please tell me what I'm doing wrong?
Judith R.
May 19, 2014
What sort of buttermilk are you using? Does it say "cultured"? And is that milk from TJ's ultra pasteurized? Or just pasteurized. You don't want to use ultra pasteurized milk or cream.
GourMel
May 19, 2014
It's just pasteurized (not ultra) and for the buttermilk I mixed ¾ cup milk with ¾ tbs lemon juice and let it sit for 30 min before starting.
Judith R.
May 20, 2014
Melanie, there's your problem. There isn't enough acid in the "substitute" buttermilk you are using. Either go get real buttermilk, or use fresh, plain yogurt. Or do a web search for a recipe that uses just lemon juice or vinegar to coagulate the curds. Your substitute will work for baking, but not for this. Plus buttermilk or yogurt adds a layer of flavor you don't get when you make ricotta with just an acid like lemon or vinegar. Hope this helps.
GourMel
May 20, 2014
Ah ok! I had read that you can use a 1 cup : 1 tbs ratio since I don't usually have buttermilk on hand but I'll pick some up and try again. Thank you so much for your help!
Judith R.
May 20, 2014
If you don't use the whole quart of buttermilk right away, you can freeze it in half-cup portions to use in baked goods. I don't think the buttermilk, once frozen will do a good job on a subsequent batch of ricotta, though. Remember good, fresh plain yogurt works fine, too. Good luck!
GourMel
May 21, 2014
Not sure if supermarket yogurt qualifies as "fresh" so I'll probably give the buttermilk a try. Thanks for the tip about freezing and all of your help!
natjanewoo
May 7, 2014
I have made this ricotta over a dozen times now, and every time it is perfect. A question: Would it be alright to use a lid, in order to speed up that first initial heating? We are making lots of it, and on our electric stovetop it takes an hour or more for the curds to bob to the surface. Thank you so much.
Judith R.
March 9, 2014
Just made this again, and since I didn't have any buttermilk, I used 3/4 cup of plain yogurt. Worked fine, and plain organic yogurt doesn't have all the additives that most commercial buttermilk products have, even the organic ones.
cucina D.
May 19, 2014
I like this idea! thanks for sharing as I do not like buttermilk for the fat content and preservatives either. Great idea.
sbw57
February 18, 2014
After hesitating on making this I finally did & I don't know what I was dreading. It came out just fine even though the milk burned a little on the bottom. Can't wait to use it in lasagna.
vlucky
January 12, 2014
I forgot to mention that I used 2% milk and low-fat Half & Half instead of cream. The result was delicious. When making a double batch be sure to leave the flame rather low or the milk will burn on the bottom before it boils.
vlucky
January 12, 2014
Love this! I agree with all the positive comments about the ricotta and the whey. I used the whey for making jasmine rice in the rice cooker and the result was phenomenal. If you make as double batch, be sure to let it pillow as was already advised in previous comments.
underthebluegumtree
December 9, 2013
My first time ever making ricotta and it has turned out perfectly. Despite only having thin cream I got a nice yield (probably slightly more than 2 cups). I used a new linen napkin instead of cheesecloth and left to drain for 1 hour. It tastes so good that I was scraping the napkin with a spoon to savour every last bit!
cucina D.
September 10, 2013
I find your recipe very interesting as our famiglia's traditional recipe for homemade ricotta is made only with the freshest organic whole cow's milk ( I much prefer the flavor of fresh milk from my family's farm in Sora, Italia as it tastes of grass and fresh air.)
I will try your unique version soon as I am curious to see what the heavy cream and buttermilk add to both the flavor and texture of the final product.
I will try your unique version soon as I am curious to see what the heavy cream and buttermilk add to both the flavor and texture of the final product.
Uriah
April 30, 2014
Why not post your famiglia's oh so traditional recipe in light of this oh so interesting and unique version? Regale us with the secrets of old Italia.
cucina D.
April 30, 2014
It is has posted here on Food52 under my recipe file. You will find it thereof you'd like to try it for yourself. I always try to find the freshest milk possible at a local farm in my area for best results. Thanks for your interest.
Uriah
April 30, 2014
Is the recipe within another? I can't find any recipe that's simply ricotta on your profile.
cucina D.
April 30, 2014
Yes Uriah, it's listed with my heirloom tomato Bruschetta recipe. The recipe in my file is from Extra Virgin as this is exactly how my grandmother and mother made ricotta in Italy but they had no written recipe or exact measures for me to share.
plato
June 28, 2013
This is almost how you make the home made cottage cheesein India, the one that is called PANEER (the one used in saag paneer). Just bring the milk to a boil (any fat content you choose, I prefer whole milk). Bring it to a boil, add the buttermilk (or lemon juice, or even white vinegar will work). As soon as you see the soilds separate & kind of clear liquid, turn the heat off & strain through a cheese cloth. You can use the cottage cheese to make a sort of scrambled curry at this point, or use it to make cutlets or filling for any of the multitdes of Indian (or even veg version of the western)pastries, or, weigh it down for 30-40 min, & then cut it into cubes & use it as it is or fried, to make palak paneer or matar (green peas) & paneer or the various paneer recipes from the Indian cuisine. The whey, I usually use it to knead the dough for chapatis, or as liquid for the various gravies & lentils that I make from the scratch.
dymnyno
June 28, 2013
You are right. Ricotta is made from why, not whole milk. This "ricotta" whatever it is called or who claims to have invented the recipe is delicious!
GreenSageCaters
June 14, 2013
Cream-line milk is the way to go. They have this at Whole foods and some local grocer markets. Although straight up from the cow raw milk is always the best (just make sure you aren't selling your cheese).
LCCCC
February 1, 2013
Organic milk doesn't work well when making cheese. It has that long shelf life because it gets some sort of Parmalot treatment. Try using just regular old non-organic milk for a higher yield.
Don't toss that whey, either. Use it as all or part of your liquid next time you make bread or rice.
Don't toss that whey, either. Use it as all or part of your liquid next time you make bread or rice.
natjanewoo
April 9, 2013
Thank you for the tip! The second time around I used non-organic milk and received double the yield.
LCCCC
April 10, 2013
You're very welcome. Bummer to realize that expensive organic milk is ultra-pasteurized.
Chocolate B.
June 4, 2013
Not all organic milk is ultra-pasteurized; some is and some isn't. You have to read the label. For example, Organic Valley brand makes both ultra-pasteurized and just regular pasteurized. Some stores carry both types, some just the ultra-pasteurized. Whole Foods stores usually have some of both. It's on the label on the front of the carton.
enthous
September 7, 2014
Wow, all we use is Organic Valley. I never noticed the difference. I have 2 cartons in the fridge right now, one is pasteurized, one is ultra. Thank you!
LoCooks
September 24, 2012
Hi! I made this recipe over the weekend, and read all of the comments to pick up any tricks/nuances to make sure it worked. I waited for it to pillow up like a tent, let it wait for an hour before straining, and ladled rather than poured...The results were delicious, but the yield was only 3/4 of a cup in total...did anyone else have this experience? Where might I have gone wrong?
gothamista
April 29, 2012
This is such a terrific recipe. I tried a number of ricotta recipes before and this one beats them all. I keep making it because it's delicious and then partly eating it with a spoon and then having to find other recipes to use it in! But, there are worse things to have to do.
Bertha1tx
April 24, 2012
I make my own buttermilk for this great recipe. To make buttermilk take 1 cup of milk and mix in 1 TBSP white vinegar or lemon juice. Let sit for a few minutes and voila, buttermilk. Thanks for the great ricotta recipe. I use the whey to wash my face at night and love the feeling of massaging it into my face.
darksideofthespoon
April 18, 2012
Making this right now for gnocchi. Very excited to see how it turns out!!
rederin
April 1, 2012
This turned out wonderfully. I've never made ricotta before, and couldn't be more pleased with the results! I've always felt pretty ambivalent about ricotta, until now. Mmmm. Served it on toasted rustic bread with roasted grapes. Mmmm.
TOM B.
March 22, 2012
my oh my--this stuff came out good the first time, gotmme so fired up i went ahead and made my spinach manicottis immediately!! they were a big hit and the difference was notable. definitely not the last time i do this. now i need to find ways to use the whey
Emiko
March 22, 2012
Ironically, the main use for whey is actually making ricotta (it means "re-cooked" in Italian, because you re-cook the whey used from cheesemaking to get real ricotta). This is actually what you'd call a cream cheese but the leftover liquid is still nutritious and can be kept for boiling pasta in, can be used to water plants (the ones that don't mind a bit of acidity), I've heard it even works wonders as a nice skin treatment if you bathe in it - never tried it myself but someone else might know about it! :)
serafinadellarosa
March 9, 2012
Holy Ricotta, Batman! I just made this and it's SUPERB! We're never buying that stuff in the tub again! WHAMO!
AntoniaJames
February 28, 2012
I'm posting here something I just posted in response to a Hotine question about what to do with the whey that's left over: I made ricotta over the weekend using this -- the best ever -- recipe, and of course saved the whey. I used some of the whey to cook potatoes in, for mashing. Really outstanding! I kept the liquid at a simmer, and had cut the potatoes into smaller than usual pieces. The whey gave the mashed potatoes a marvelous flavor. I also added a couple tablespoons of heavy cream and about a tablespoon of butter. I used 1 1/2 cups of whey per 1 large russet. And best of all, I saved the potato starch-enriched cooking liquid to use in making a loaf of white sandwich bread. Not surprisingly, it turned out spectacularly. ;o)
fiveandspice
February 22, 2012
Just made this over the weekend for brunch - heavenly with jam and biscuits!
Hina K.
January 13, 2013
Yum which which biscuit recipe did you use? Just made this ricotta with beautiful results!
Judy A.
February 15, 2012
imadok, I'm so glad you mentioned this. I made this on Saturday and the ricotta seemed too creamy. Em-i-lis thanks for the coaching. The ricotta had a great taste, but not consistency. Thanks.
em-i-lis
February 15, 2012
Sure, y'all! Hope you have better luck next time! Imadok, I leave the lid off too.
imadok
February 14, 2012
I just made this, and there is almost no curds and tons of whey. What can I do to fix it? When it is resting for 1 hour off the heat, should the lid be on the pan? I left the lid off, so I wonder if too much heat escaped too quickly? I am currently straining the whey out with a cheesecloth, but after an hour of straining, it is still very thin. It does taste delicious though. I want to use it for ricotta gnocchi, so I need a firm consistency. Thanks!
em-i-lis
February 14, 2012
Hi! This has happened to me before too but having now made it at least 40 times, I can tell you that it's probably because you didn't cook it quite long enough. Before lowering the heat to low for the final 2 minutes, make sure the ricotta has pillowed up tent-like. Not huge but definitely puffy areas. In my experience that really curds the cheese; they can then settle during the cool down. And definitely save that whey!
imadok
March 19, 2012
I ended up re-heating the ricotta again, folling your directions, and it turned out much better. I even overheated it a bit at it was still wonderful. I used the whey to make a whole wheat bread that I usually use buttermilk for, and it was astronomically better with the ricotta whey. I also strained my ricotta for a long time - about 4 hours.
Kitchen B.
February 14, 2012
Living in Nigeria, fresh heavy cream and buttermilk rarely make appearances in store aisles and so I made this with whole milk, powdered milk, powdered buttermilk and lemon juice. And still it was AWESOME. I ended up making 2 other Food52 recipes - strawberries in a pink cloud and Louisa's cake which were SUPERB. Now I have found some heavy cream, even if ultra pasteurised....and I'm going to repeat the efforts tonight! Thank you Jennifer.
rachelib
January 27, 2012
First ricotta cheese I've made and it's absolutely delicious either straight from the spoon, or in stuffed shells (kids favorite). So easy too.
beekeeper
January 26, 2012
I use nylon tricot instead of cheese cloth for straining homemade cheeses. It works wonderfully and can be washed and reused many, many times.
Bevi
January 25, 2012
I love Jennie's blog and all her recipes. Jenny's jam graced the Metro Food52 party, and was the cornerstone of my holiday gift offerings. Congrats!
Judy A.
January 25, 2012
Just made the recipe from Russ Parson's and the LA Times. Will definitely try this one as well.
em-i-lis
January 25, 2012
Aah, that would be Hear, Hear! Kids woke me verrrry early this morning! :)
AntoniaJames
January 25, 2012
Excellent choice for Wildcard honors. I make this all the time, as much for the whey, though, as for the cheese. It's the best ricotta recipe anywhere, ever. ;o)
fiveandspice
January 25, 2012
Yay!!! Congrats on the wild card Jennie! Perhaps the most well deserved wild card of them all! This recipe is a gem!
Jenifer M.
January 15, 2012
This is great! I primarily cook Italian, so I can't wait to try this. Thank you.
Deb R.
January 9, 2012
I made this using just 2% and buttermilk to watch the calories and it was so yummy. Mixed with a little honey and cinnamon and warmed banana slices on a fresh hot tortilla tonight for dessert and on a toasted English muffin this morning for breakfast. So Yummy!
Texas E.
January 4, 2012
Wow. Incredibly delicious and simple to prepare. What could be better? Used some of it in the Ricotta and Chive Gnocchi recipe courtesy of The Internet Cooking Princess. Added a bit of lemon juice and don't know how it could taste any better.
AntoniaJames
November 27, 2011
The whey produced when making this ricotta can be used instead of water to make the best polenta . . . very mild cheese/buttermilk flavor, very light, absolutely delicious. ;o)
em-i-lis
November 27, 2011
This is such a great tip, AJ. I always hate to toss all that whey. Am excited to try a polenta next time instead!
crazyblues
October 24, 2011
LOVE this. Super easy, delicious, and totally impressive to non adventurous cooking friends who think ricotta can only be got at the stores. thanks. I used 1/2 cup cream cause that's all I had, and loved it.
dymnyno
October 9, 2011
I have seen the same ingredients and method in recipes that called it "farmer's cheese". Isn't ricotta (which means twice boiled) actually made from the resulting whey?
FionaAL
October 4, 2011
A friend sent me this recipe after having creamy ricotta drizzled with honey at a restaurant. I made it the next day. I couldn't believe how good it was. I roasted cherry and grape tomatoes and served them on lightly toasted rustic bread with the ricotta - yum. The next time I made it, I added a couple of sprigs of rosemary and lemon zest. I removed the rosemary just as the curds began to form. I served it with fresh turkey figs all drizzled in local honey. Needless to say, I love this recipe and I'm having a lot of fun with it too!
WeeklyGreens
September 11, 2011
Tonight I tried the "DIY Ricotta" in the current issue of Bon Appetit. I've made a similar recipe on my own, the only difference being that I add the souring agent after the milk, cream and salt have already come to a boil. Well, this silly recipe DID NOT WORK! Annoying. I remember this recipe is here and I'm headed back to the store to get ingredients tomorrow. I will try it and I know it will work. And according to these comments, I will never taste better ricotta. Very curious about the buttermilk...
Lula M.
March 6, 2012
My friend and I tried that one too and it didn't work! She just made this one and said it was terrific.
Victoria C.
September 10, 2011
I made this ricotta for the first time last Saturday and was absolutely stunned by how delicious it was. I must admit I upped the amount of cream and used whole milk so it was rich and creamy. Actually the best ricotta I have ever had. I used it to make my family's manicotti recipe, which I make with crespelle (crepes), and they levitated off the plate. Thank you for this truly delicious recipe. What a keeper!
LLStone
September 2, 2011
I'm using her recipe for ricotta, and putting up a recipe a week. I take it to work and share it with my office mates, spreading it on good, toasted bread. After that, they top it w/ honey and crunchy salt, and I top it w/ salt and pepper. And maybe some tomato spread. Yum, it's my fave ricotta recipe.
erinbdm
September 1, 2011
Wow! I live in Mexico and usually can't get ricotta--certainly not fresh!! I never thought of making it myself until I saw this recipe. I can't get buttermilk here either, so I always just use plain yogurt.It works extremely well in most recipes. I wasn't really thinking about the chemical reaction that has to take place when I made the ricotta for the first time, I just dumped my plain yogurt in instead of buttermilk. Luckily for me, it worked beautifully!
MeghanVK
January 25, 2012
Cool idea with the yogurt - I'll have to try that. I hate buying buttermilk, since I never use all of it, but I always have yogurt around.
em-i-lis
August 22, 2011
This is just such an incredible recipe and treat. WOW! I cannot stop making it. Yikes. :)
NickV
June 16, 2011
Made this tonight and it was excellent!!! Insanely creamy and delicious. I cannot wait to make more that I can share with my friends and family!
Smitch
June 2, 2011
I made this last night; followed the recipe to a T. What did I end up with? The most velvety and rich ricotta I've ever had the pleasure of tasting. Thank you. I'm certain my guests will remember this.
AnnaSokolow
May 9, 2011
I've just tried to make it , it came out too sweet .. I wanted it to be a little more sour. Maybe not enough buttermilk ? What do you think?
Thank you .
Thank you .
LLStone
May 10, 2011
Many ricotta recipes call for lemon juice. I also like it with some tang; I'm adding some lemon juice to the next recipe (about 1/2 lemon squeezed) and I'll let you know how that turns out.
marniekwatson
May 9, 2011
I don't have access to fresh milk where I live - we only have the ultrahomogenized, irradiated stuff that comes in tetrapak boxes - would that still work with this recipe? Or do I need fresh milk? Thanks!
melissav
May 9, 2011
I've made this recipe tons of time and I always use regular organic milk from either Whole Foods or Publix. Definitely try it. It is so delicious and easy. You'll never go back to supermarket ricotta again.
LLStone
May 8, 2011
I cannot quit eating this ricotta! I've eaten it for breakfast, smeared on toast and topped with roasted red peppers; I've eaten it for lunch on pasta and threw it on pizza for dinner. It's very good, and I suspect I'll be putting up a pot a week as well.
Oui, C.
April 28, 2011
Why have I never made homemade ricotta? Perhaps because I've not had the perfect recipe....no more excuses. - S
healthierkitchen
April 27, 2011
This does look like something special! I will have to try this soon as we love fresh ricotta.
AntoniaJames
April 25, 2011
I've made this and it is, without question, the best of the various recipes I've tried. The heavy cream gives it the most luxurious texture. I'm a big fan of using buttermilk as the acid, too. I love the taste! I'll be making a batch this evening, in fact. Thanks for sharing this wonderful recipe!! ;o)
Bevi
April 25, 2011
I will most certainly try this - it must make a huge difference in recipes calling for ricotta....
Kukla
April 24, 2011
Dear Jennifer!
I am making Ricotta almost every week. It is low fat, and makes more than 11/2 pound delicious smooth, like Mascarpone, Ricotta.
I use the vey for soups that need something sour, or in pancakes, crepes, and other batters, or to make my own buttermilk.
For me it is the easiest method for Homemade Ricotta.
You don’t need to stir, just watch ones in a while not to miss when the water starts to simmer.
Check out my recipe I just posted: Easy Homemade Ricotta.
I am making Ricotta almost every week. It is low fat, and makes more than 11/2 pound delicious smooth, like Mascarpone, Ricotta.
I use the vey for soups that need something sour, or in pancakes, crepes, and other batters, or to make my own buttermilk.
For me it is the easiest method for Homemade Ricotta.
You don’t need to stir, just watch ones in a while not to miss when the water starts to simmer.
Check out my recipe I just posted: Easy Homemade Ricotta.
Jennifer P.
April 25, 2011
Kukla, if you read the recipe, you'll see this one is quite easy too. I have two kids, ages 3 and 8, and make it once or twice a week.
Emiko
April 24, 2011
Love this! I have never made it with buttermilk, which I can never seem to come across in Italy, but have done a tangy version with some freshly squeezed lemon juice, which seems to work well.
Jennifer P.
April 25, 2011
Yes, lemon juice is commonly called for, and works well, if that's all you have access to. I've used it in a pinch when I'm out of buttermilk, but really do love using buttermilk as the acid. I find it makes for a more tender curd. But, as you mentioned, the lemon juice does the job too!
Lizthechef
April 23, 2011
Your recipe looks lovely - I'm wondering how to adapt this to a lowered-fat version for our family? Any thoughts? I haven't made ricotta in ages and want to get back to it. Thanks -
Jennifer P.
April 23, 2011
You can certainly adapt this to be lower in fat. Just omit the cream and increase the milk to 5 cups, keeping the buttermilk at the same amount of 3/4 cup. I do this when I'm out of cream myself. It won't have the same exact silky mouth-feel, but the flavor is still far above anything store-bought.
I've also made this with 2% milk, but with the cream in those cases, so can't say how the flavor would taste with just reduced fat milk and buttermilk. Enjoy!
I've also made this with 2% milk, but with the cream in those cases, so can't say how the flavor would taste with just reduced fat milk and buttermilk. Enjoy!
dymnyno
April 22, 2011
I make ricotta all the time...usually minus the cream. But, I like your basic recipe. I have tried Maria Sinsky's too...
See what other Food52ers are saying.