Food & Recipes

Homemade Ricotta Cheese

it’s the one you know and love

This is one of those recipes that Kelly calls me a “show-off” for even attempting.  But, the thing is, once you make it yourself, there is no going back.  And when it’s so darn simple, how can you resist? 

cooking information

• Yield: 1-1½ cups
• Prep Time: None
• Cooking Time: 15-20 minutes

all ingredients

• 2 Cups Buttermilk
• 4 Cups Whole Milk, Vitamin D
• 4 Sprigs of Fresh Oregano

recipe instruction

1. To a large saucepot add your buttermilk, whole milk, and fresh oregano.

2. Turn the heat to medium-high.

3. Prepare a colander by adding 2 layers of thick paper towels. Place the colander in a larger bowl that will catch the extra draining liquid.

4. Let the milk come to 165 degrees. Continually, stir the milk so it doesn’t stick and burn on the bottom.

5. Once the milk comes to temperature, the ricotta will float to the top. Remove it from the pot with a sieve or slotted spoon; transfer to the colander. While moving to the colander, pick out the large herbs.

6. After you’ve collected all of the cheese, place in bowl and colander in the refrigerator and let chill for a couple hours.

7. Add to an air-tight container or Ziploc bag and store for up to a week.

cooking tips

• The oregano is for a little added flavor but it’s not an overwhelming flavor. You could add coffee grounds, fresh basil, or lemon zests to the concoction while it’s cooking for various flavors. Play with what you like and enjoy!
• Of course anything is better homemade! Use your homemade ricotta in classic recipes like lasagna, blitzes, stuffed shells, or with a little sugar as a dessert.
• This recipe is amazingly easy, especially if you have a thermometer. But, if you don’t own one, you will know the temperature is right once there is a thick raft created from the cheese on the top. From there, strain the ricotta and follow the rest of the instructions.