Homemade Ricotta: It’s easier than you think.

It seems everywhere I turn there’s an article or video about making homemade ricotta.  So finally, I decided to give it a go.  I followed the LA Times recipe.  It couldn’t have been easier.

Add the milk and buttermilk to a pot and heat to 185 degrees.


Stir in salt and vinegar…And wait until it curdles.


Scoop out the curds to a strainer.  I didn’t have cheesecloth so I used coffee filters.


And the results are better than you could possibly imagine.


For some fantastic serving ideas check out Melissa Clark’s video from the NYTs.

This entry was posted in Appetizers, Cheese, Easy, Side dish and tagged , , , , , , , . Bookmark the permalink.

6 Responses to Homemade Ricotta: It’s easier than you think.

  1. Mary Maher says:

    I seriously cannot wait to try this. Yum.

  2. Susanne Aziz says:

    Moh makes this all the time from leftover milk, you can add cardamom, cinnamon, pistachios or raisins as well into the mixture for flavor, if you so desire.

  3. I had no idea it was this easy! I’m making a big Italian dinner Saturday night, guess what will be on the menu. Yep, my homemade ricotta.

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