Ricotta Cheese (2)

1 gallon whole milk
1 quart buttermilk

Combine milk and buttermilk in a large, heavy pan. Stir well to combine. Heat, without stirring, over medium-high heat until mixture reaches 180°F.

Line a colander with a double layer of cheesecloth. Place colander in sink. Carefully pour or ladle curds into the colander and let drain 1 to 1 1/2 hours, depending on how dry you want your ricotta.

Spoon ricotta into jars and refrigerate until ready to use. Will keep up to l week refrigerated.


Cheesecloth – 18 Sq Feet: Grade 50 – 100% Unbleached Cotton – Filter – Strain – Reusable

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