Buttermilk Ricotta
Creamy, rich, and delightfully fresh, this homemade Buttermilk Ricotta is a simple yet indulgent recipe that brings artisanal flair to your kitchen. Made with just three ingredients—whole milk, tangy buttermilk, and a pinch of salt—this recipe relies on a straightforward heating process to create luscious curds that transform into velvety cheese. Perfectly customizable, you can adjust the texture to your preference by letting it drain longer for a firmer ricotta or less for a softer, creamier result. Ready in under 30 minutes, this versatile ricotta is a must-try for cheese lovers, ideal for spreading on toast, enriching pasta dishes, or even complementing sweet desserts. Elevate your cooking game with this easy, from-scratch recipe that’s fresh, flavorful, and preservative-free!
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Recipe Information
Ingredients
- 8 cups Whole milk
- 2 cups Buttermilk
- 0.5 teaspoons Salt
Instructions
Pour the whole milk and buttermilk into a large, heavy-bottomed pot. Stir to combine.
Add the salt and stir again to evenly distribute it throughout the liquid.
Place the pot over medium heat and slowly heat the mixture. Stir occasionally to prevent scorching.
Around 175°F to 190°F, the milk will begin to separate into curds (solid clusters) and whey (a watery liquid). This process usually takes about 15-20 minutes. Avoid boiling.
Once the curds are fully separated and the whey is a translucent yellow-green color, remove the pot from the heat.
Line a fine-mesh sieve or colander with cheesecloth and set it over a large bowl to catch the draining liquid (the whey).
Carefully pour the curds and whey into the cheesecloth-lined sieve, allowing the whey to drain off. Let it sit for 10-15 minutes, depending on how firm you want your ricotta. The longer it drains, the firmer it will be.
Gather the edges of the cheesecloth and gently press to release excess whey. Be careful not to press too hard—this will keep the ricotta soft and creamy.
Transfer the ricotta to an airtight container and refrigerate if not using immediately. It will keep for up to 3-4 days.
Enjoy your homemade buttermilk ricotta on toast, in pasta, or as a topping for desserts!
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 117.7 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 27.8 mcg | 139% | |
| Calcium | 2962 mg | 228% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 3587 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
