Homemade Ricotta Cheese – a delicious recipe with gallon, Buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Add the milk and the buttermilk to a heavy-bottomed pot. Bring the mixture to about 180 degrees F. Use a wooden spoon to occasionally stir the liquids so the curds don't stick to the bottom of the pot.
2
Once the liquids have reached about 180 degrees, you will start to see the curds and whey separate. Turn off the heat and let them do their thing.
3
Using a mesh spoon, start removing the curds from the pot and placing them into your cheesecloth-lined colander. Continue this process until you have removed each precious curd from the pot and all that is left is the whey. Let the curds drain for about 25 minutes.
4
Once the curds have drained in the colander, gather the ends of the cheese cloth to make a pouch of the curds. Hang it to dry for another 30 minutes. Don't squeeze the pouch ... I know it's temping, but it will harden the curds.
5
Once drained, remove the curds from the cheese cloth and season with salt.
195
kcal
Calories
21
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 gallon Low Pasteurized Milk, 1 quart Buttermilk.
Yes, Homemade Ricotta Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
