About 3 cups (serving size: 1/4 cup)

As the milk mixture heats to 170°, be sure to stir gently and occasionally; if you stir too vigorously or too frequently (more than every few minutes), the curds may not separate as effectively from the whey. And don't stir after the milk mixture reaches 170°, or the cheese will become grainy and thin. If your kitchen sink has a gooseneck faucet, it might be difficult to hang the cheesecloth bag on it. If so, lay a long wooden spoon across one corner of the sink, and hang the bag on the handle.

How to Make It

Step 1

Line a large colander or sieve with 5 layers of dampened cheesecloth, allowing the cheesecloth to extend over outside edges of colander; place colander in a large bowl.

Step 2

Combine milk and buttermilk in a large, heavy stockpot. Attach a candy thermometer to edge of pan so that thermometer extends at least 2 inches into milk mixture. Cook over medium-high heat until candy thermometer registers 170° (about 20 minutes), gently stirring occasionally. As soon as milk mixture reaches 170°, stop stirring (whey and curds will begin separating at this point). Continue to cook, without stirring, until the thermometer registers 190°. (Be sure not to stir, or curds that have formed will break apart.) Immediately remove pan from heat. (Bottom of pan may be slightly scorched.)

Step 3

Using a slotted spoon, gently spoon curds into cheesecloth-lined colander; discard whey, or reserve it for another use. Drain over bowl for 5 minutes. Gather edges of cheesecloth together; tie securely. Hang cheesecloth bundle from kitchen faucet; drain 15 minutes or until whey stops dripping. Scrape ricotta into a bowl. Sprinkle with salt; toss gently with a fork to combine. Cool to room temperature.

Step 4

Note: Store in refrigerator up to 4 days.

Ratings & Reviews

AvocationFoodie's Review

November 10, 2013

sharonannc's Review

August 30, 2012

Providence1's Review

December 16, 2011
Great recipe. Easy to follow. Tastes great.

Erin406's Review

May 27, 2011
Excellent cheese! SO much better than anything in the grocery store.

angelq05's Review

March 04, 2010
This is the best homemade ricotta cheese I have ever tried. Great recipe. Had tried 4-5 others that were failures but the cooking instructions for this recipe were totally clear. It was everything that I hoped for. Highly recommend

Laurie18's Review

December 27, 2009
Love this recipe and it is easier than I thought. I make this every time I need ricotta cheese and it has a fresher taste than the packed stuff.

Carm02391's Review

December 02, 2008
The real thing.....if you have bought Ricotta cheese before you don't need to anymore. This is the best!