Buttermilk Ricotta Recipe

Homemade buttermilk ricotta recipe

Traditional Ricotta is made by reheating the whey from a previous batch of rennet cheese, such as pecorino or mozzarella.  The recipes that you’ll find smattered all over the internet are a variation on that tradition: milk acidified and heated with vinegars and lemon juice.  My favorite recipe for ricotta uses buttermilk to acidify and coagulate the milk. The reasons are in the flavor and the texture.  The flavor is more nuanced because of the diverse array of cultures that buttermilk contains.  The texture is fluffier and creamier than the quick acid set counterparts.  The great fact about ricotta is that you can dress it up quite simply and it comes to life as something entirely different.  

Want to try more easy home cheesemaking recipes, like queso blanco and paneer? See them all on our blog and check out our virtual cheesemaking classes to learn more! 

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Jessica Sennett is the founder and inventor of Cheese Grotto. Her whole life is cheese - seriously.

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