Homemade Ricotta

Homemade Ricotta

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  • Speaking of texture-- by making your own ricotta, you can make the texture as smooth and creamy or as thick and curdy as you like.  If I am going to use it in a recipe where it will be baked or melted, I drain the cheese on the longer side for a thicker consistency.  But if I am going to use it as a dip, sandwich filler, or as a spread (as pictured below with a dollop of fig preserves), I drain it less for a smooth and creamy consistency.
  • Stay tuned for a delicious recipe using the thicker version!
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  • Homemade Ricotta
  • makes about 3 cups
  • 8 cups whole milk
  • 1 1/2 cups buttermilk
  • 2 cups heavy cream
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt

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