Ricotta Cheese

Yield: Approximately 200 g.

Line a large colander or sieve with a clean cotton kitchen towel or cheesecloth, if you have it. Allow the edges to drape over the outside of the colander and place into a large bowl.

Combine the milks in a large, heavy stockpot. Attach a thermometer to the edge of the pan so that it extends at least 2 inches into the milk. Cook over medium-high heat until the thermometer registers 180F/77C (about 20 minutes), gently stirring occasionally. As soon as the mixture reaches 180F/77C, stop stirring as the whey4 and curds will begin to separate.

Continue to cook, without stirring, until the milk reaches 190F/88C. If you stir, the delicate curds that have formed will begin to break apart and your ricotta will become grainy. Immediately remove from heat and allow it to sit, undisturbed, for about 30 minutes.

Using a slotted spoon, gently remove curds to the colander. Allow them to drain5 for a couple of hours, though you can tie the cheesecloth together and hang it from your sink faucet, which can shorten draining times.

Scrape the ricotta into a bowl and sprinkle with salt, tossing gently with a fork to combine. Refrigerate.


  1. Use the best milk you can afford (or prefer) for the best tasting cheese. Skim or low-fat cheese will not make a great cheese. (Remember, fat is flavor!)
  2. Instead of buttermilk, it is possible to use citric acid (1/2 tsp per litre) or distilled vinegar (1 Tbsp per litre) after the milk reaches 180F.
  3. For creamy dessert-style ricotta, add a quarter-pint of heavy whipping cream to the litre of whole milk when you start for a richer and more decadent cheese.
  4. The leftover liquid, called whey, can be chilled and drank straight like my husband loves to do. It can also be used in place of buttermilk in recipes. A true ricotta is made from whey rather than milk but if you don't make cheese on a regular basis, making it this way is quite a bit more accessible and tastes just as good.
  5. The longer the cheese drains, the drier it will be. Check on it periodically and remove it to the fridge when it's at the consistency you prefer.

A recipe from http://kitchenmouse.rozentali.com/2009/06/gateway-cheese/

Posted by Cori Rozentāle on .