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Make Your Own Ricotta Cheese

Updated on August 19, 2009
Ricotta Cheese
Ricotta Cheese
Watch your temp
Watch your temp

This maybe one of the most simple recipes to make. I put it right up there with hard boiled eggs and boiled water, itself. Although, it does require a degree or patience and attention.

Only two ingredients:

  • 1 Gallon of Milk (1% or high, the more fat in the milk the more cheese you'll yield)
  • 1 cup of Buttermilk

You need a large pot to cook it in, a thermometer, a colander, some really good cheese clothe, and something to stir with.

Pour both your milks in to the pot and set to med-low heat, until it reaches 185° F. At which point it will begin to separate into curds and whey. Stir occasionally to keep curd from burning and sticking to the pot.

The curd is essentially your ricotta cheese in the rough. Whey is the fluid that separates from it as the curd coagulates.

The closer you get to your desired temperature, 185° F, the whey gets clearer. once it does you can remove it from the heat and drain in your cheese clothe lined colander. I use 2-3 layers of cheese clothe when I buy it at a regular supermarket. This keeps you from loosing cheese through the lesser quality clothe.

Once you've poured your curd into the colander tie the corners of the cheese clothe together and let hang for 15-20 minutes. Yes I said hang it. I use my sink faucet, making sure not to let the bottom touch the inside of my sink. 

After letting the curd drain, you now have ricotta cheese.  You should have approximately 1lb. of Ricotta cheese depending on the fat content of your milks. Now just place it in a resealable container and throw it in the fridge, until you're ready to use it. It should be good for almost two weeks.

That's it ! See, nothing to it. Remember.... Be patient and attentive.



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    • MindField profile image

      MindField 8 years ago from Portland, Oregon

      Wow, this is great. I look forward to giving it a try soon and appreciate your careful instructions.