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Home-made Ricotta Cheese
Home-made Ricotta Cheese is a traditional Italian recipe for a classic creamy fresh cheese made with milk, cream and cultured buttermilk. The full recipe is presented here and I hope you enjoy this classic Italian version of: Home-made Ricotta Cheese.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+draining and chilling)
Makes:
400g
Rating: 
Tags : Milk RecipesCheese RecipesItaly Recipes
Ricotta is the classic creamy Italian cheese, that's a mainstay of desserts like tiramisu and cheesecake. It's actually quite easy to prepare at home and this recipe will tell you how.
Ingredients:
1.5l (6 cups) whole milk
500ml (2 cups) double (heavy) cream
750ml (3 cups) cultured buttermilk
Method:
Combine the milk, cream and buttermilk in a large stockpot and place over medium high. Stir well then allow to gently come up to a simmer (do not disturb during this time).
As soon as the milk just barely comes to a simmer turn off the heat (it must not reach a boil). You should begin to see the milk solids start to separate and rise to the top of the pan (again don't stir at this point). Take off the heat and set aside to cool, undisturbed for at least 15 minutes (this will help give you larger curds).
Line a colander or large fine-meshed sieve with muslin (cheese cloth) then use a small strainer to grab the curds and transfer to the muslin-lined sieve. Continue until all the curds have been captured and transferred.
Allow the ricotta to drain naturally to your preferred thickness (the longer you leave it, the thicker it will become).
Once done, transfer to a cleaned and sterilized container and refrigerate until needed (hone-made ricotta will typically last in the refrigerator from 5 days to 1 week).
Note, don't discard the whey it's very healthy and is great used in cakes in place of water or added to morning oats. Simply pour into bottles and store in the refrigerator.
