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!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 6

Ingredients

• 8 cups Whole milk
• 2 cups Buttermilk
• 0.5 teaspoons Salt

Directions

Step 1

Pour the whole milk and buttermilk into a large, heavy-bottomed pot. Stir to combine.

Step 2

Add the salt and stir again to evenly distribute it throughout the liquid.

Step 3

Place the pot over medium heat and slowly heat the mixture. Stir occasionally to prevent scorching.

Step 4

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.

Step 5

Once the curds are fully separated and the whey is a translucent yellow-green color, remove the pot from the heat.

Step 6

Line a fine-mesh sieve or colander with cheesecloth and set it over a large bowl to catch the draining liquid (the whey).

Step 7

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.

Step 8

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.

Step 9

Transfer the ricotta to an airtight container and refrigerate if not using immediately. It will keep for up to 3-4 days.

Step 10

Enjoy your homemade buttermilk ricotta on toast, in pasta, or as a topping for desserts!

Nutrition Facts

Serving size	2443 grams (2443.0g)

Amount per serving	% Daily Value*
Calories	1493

Total Fat 78.60g	101%
Saturated Fat 45.60g	228%
Polyunsaturated Fat 3.10g
Cholesterol 288mg	96%
Sodium 2434mg	106%
Total Carbohydrate 114.20g	42%
Dietary Fiber 0.00g	0%
Total Sugars 117.70g
Protein 79.50g	159%

Vitamin D 1113IU	5563%
Calcium 2962mg	228%
Iron 0mg	1%
Potassium 3587mg	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.

Source of Calories

Fat: 47.7%

Protein: 21.5%

Carbs: 30.8%