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!
Buttermilk Ricotta Recipe
Jessica Sennett
4
20 minutes
45 minutes
Italian, American
Cheesemaking
Our favorite recipe for ricotta uses buttermilk as a coagulant. The result is a pillowy, delicate curd with great texture and flavor. This recipe yields approximately one to two pounds of ricotta cheese, depending on the butterfat content of the milk used.
Ingredients
- 1 gallon whole milk, NOT ultra-pasteurized (see recipe note)
- 4 cups cultured buttermilk
- 1 teaspoon salt
Equipment
- Large, heavy-bottomed pot (stainless steel or ceramic is preferable)
- Thermometer that reads 0 to 200F
- Colander
- Cheesecloth or butter muslin (fine-meshed cheesecloth)
- Medium-sized mixing bowl
Directions
Combine milk and buttermilk in a large, heavy-bottomed pot and heat it until it reaches 180 degrees Fahrenheit. Check with a thermometer, stirring occasionally.
Once it has reached 180 degrees, remove the pot from heat and let it sit anywhere from 15 to 30 minutes in order to allow the curds to form. Do not stir the milk mixture or the ricotta will have a grainy, thin texture.
Line a colander with a double layer of butter muslin. Pour or ladle the curds into the colander carefully and let drain anywhere from 15 minutes to 2 hours, depending on how dry you want your ricotta.
Reserve the whey (water, protein, and minerals) for soup stock, lacto-fermentation pickling, wheymonade, smoothies, or as a rich plant feeder.
When the ricotta has drained, transfer it to a bowl, break it up, and stir. Add salt to taste. Use right away or refrigerate in an airtight container for up to 1 week. This recipe yields 1 to 2 pounds of cheese, depending on the richness of the milk (whole milk is a higher yield than low fat).
6 comments
Hi Miriam! Thanks for your interest in our ricotta recipe. I added the yield amount to the post: it is 1 to 2 pounds depending on the richness/fattiness of the milk. Higher fat content milk will result in more cheese!
Hi Jessica – About how much fresh ricotta will this yield? Ounces or cups – just a rough estimate would be great. Also curious how much ricotta salata that in turn would yield…Can’t wait to try! Thanks -
Miriam
Hi Jade, Yes you can freeze the whey! I recommend first straining it with a fine-mesh sieve and then freezing it in plastic quart containers.
I’m letting my buttermilk ricotta strain as we speak, and I had a quick question. Can you freeze the whey? If not, how long will it last in the refrigerator? Thanks so much!
Hi Marylynn, Cultured Buttermilk is acidic. It is full of live, active cultures and so it works as the acid in this recipe. Be sure to purchase Cultured Buttermilk for the desired results!
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