Saturday, June 29, 2013

Homemade Ricotta Cheese


Whole Milk - 1 Gallon
Heavy Cream - 1 cup
Butter milk - 1 pint (2 cups)
Salt - to taste

Cheese cloth
Large pot


  1. Place a colander lined with 4 layers of cheese cloth on a large pot to collect the whey.
  2. Combine milk, cream and butter milk in a large pot.  Gently boil the milk on medium heat, stirring occasionally. 
  3. Once the milk reaches to 175-180 degree F, it will start to curdle and separate. 
  4. Remove from heat.  Strain the cheese with a slotted spoon into the cheese cloth lined colander.
  5. Let it sit for 20 minutes.  If you want your ricotta cheese to be moist, you can remove it at this point and add salt and herbs.  I used crushed red pepper, black pepper, dried oregano, dried basil and little salt to taste.  This is great for spreading.
  6. If it is for baking strain for longer time.

With herbs
Don't throw the collected whey.  Here are some of the ways to use the healthy whey.


Welcome to my kitchen. Please feel free to leave your comments and feedback. Thanks for visiting.