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4.46 from 24 votes

Homemade Buttermilk Ricotta

This is so creamy and delicious I can eat it with a spoon right from the jar. Making your own buttermilk ricotta isn't too complicated.

Course Snack
Cuisine American
Keyword buttermilk ricotta, buttermilk ricotta recipe, how to make ricotta
Prep Time 30 minutes
Cook Time 20 minutes
Chill 1 day
Total Time 50 minutes
Servings 24 servings
Calories 154 kcal
Author Janet Barton


  • 1 gallon whole milk
  • 1 cup cream
  • 1 quart buttermilk
  • cheesecloth


  1. In a very large, heavy duty pot add the milk, cream and buttermilk.  Heat over medium/low heat stirring only occasionally so the milk doesn't scorch on the bottom of the pan.

  2. On the pot, clip on a candy thermometer or use an instant read thermometer. Heat the milk mixture to 200 degrees F. Remove from the heat and let the mixture stand for 30 minutes.

  3. Place a wire mesh strainer over a very large bowl or pot. Pour the mixture through a wire mesh strainer that has been lined with 4 layers of cheesecloth. Gently stir the curd to release the liquid or whey from the ricotta. Cover the ricotta completely with the ends of the cheesecloth.

  4. Leave in the strainer and place in the refrigerator over night or for 24 hours. Transfer ricotta to an airtight container and refrigerate until ready to use. Ricotta will last for about 7-10 days. Yield: 3 - 3 1/2 lbs.

Nutrition Facts
Homemade Buttermilk Ricotta
Amount Per Serving
Calories 154 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 33mg11%
Sodium 112mg5%
Potassium 268mg8%
Carbohydrates 9g3%
Sugar 9g10%
Protein 6g12%
Vitamin A 465IU9%
Vitamin C 0.1mg0%
Calcium 230mg23%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.