Ricotta Cheese, Homemade

Who knew this would be so simple. No, it is not an April Fool’s joke, it is definitely for real.

Make it the night before using and keep it chilled.


  • 8 cups whole milk
  • 2 cup buttermilk, 2% fat content
  • thermometer
  • cheesecloth

Put 4 layers of cheesecloth in a colander, leaving the sides overhang.

Combine the milk and buttermilk in a large saucepan and attach a deep dry thermometer on the side and cook on high heat. Constantly stir this or you will get clumps. When the temperature is about 175 degrees, the curds will separate from the liquid (whey) and float to the top. Turn off the heat.

Using a slotted spoon, remove the curds to the cheesecloth and gather the ends up. Gently squeeze out the liquid, making sure not to press too hard or it will be far too dry.

Return the wrapped ball to the colander and let it rest about 25-30 minutes.

Transfer this to a bowl, sprinkle lightly with a pinch of salt and mix to combine. Cover with plastic and keep in the refrigerator overnight. Absolutely yummy.


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