• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Culinary Bad Ass Kevin
  • Home
  • Recipes
    • American Recipes
    • Asian Fusion Recipes
    • Barbecue Recipes
    • Burger Recipes
    • Chicken Recipes
    • Chili Recipes
    • Chinese Recipes
    • French Recipes
    • Italian Recipes
    • Soup Recipes
    • Stir Fry Recipes
  • Food Talk
  • About
  • Contact

Recipe: Ricotta Cheese

April 12, 2023 by Kevin Godbee

Jump to Recipe Print Recipe
Ricotta Cheese
Ricotta Cheese

Homemade Ricotta? No way! Whey! I used the really cool buttermilk as acid method from the Culinary Institute of America’s Chef Josh Anderson. The more common way is to use lemon juice as the acid.

Cheese can seem like such a mystery, but in its’ simplest form … it’s just that … simple. All cheese starts with milk. It’s usually milk from cows, goats, or sheep. The next step is to curdle the milk, usually with rennet. Rennet is an enzyme used to coagulate milk, in order to form a thick curd. It is naturally occurring in the stomach of a calf, lamb or goat while their diets are still limited to milk. There is also a vegetable form of rennet, but enough about that as we’re not even going to use it to make the “fresh cheese” that is ricotta.

Ricotta Cheese
Print Recipe

Ricotta Cheese

Impress your friends by making your own cheese without having to know anything about cheese making. It's so simple and quick.
Prep Time1 minute min
Cook Time15 minutes mins
Course: Appetizer, Snack
Cuisine: Italian
Servings: 2 cups
Author: Kevin Godbee

Equipment

  • Cheese cloth
  • Instant read thermometer
  • Strainer

Ingredients

  • ½ gallon Whole Milk
  • 1 pint Buttermilk
  • 2 tsp Salt

Instructions

  • On medium/high heat bring milk to 180 degrees. Check temperature with an instant read thermometer.
    Warming the Milk to Make Ricotta
  • Add salt
  • Add the pint of buttermilk, and bring back to 180 degrees.
  • When curds start to form, start removing them with metal strainer so they don't get too hard.
    Curds & Whey
  • Put through another strainer lined with cheese cloth.
    Ricotta Cheese

Notes

Have some lemon juice handy in case you don't think you're getting enough curds.
The longer left in, the bigger the curds become.
Ricotta is great with strawberries and honey as a dessert or cheese course.
Common uses are also for ravioli and lasagna.
Leftover whey (keeps for a week) can be used for cooking, like you would use stock. The leftover whey should look more like heavily used pasta water than like milk. Try cooking potatoes in it with garlic and thyme.

This is great for making lasagna, ravioli, and cheese tortellini amongst many other tasty uses. I like this recipe for cheese tortellini over at Culinary Ginger.

Cheese Tortellini in Tomato Sauce
Cheese Tortellini in Tomato Sauce

 

Kevin-Godbee-Stylized-Sig-400

Post Views: 3,376

Tagged With: Authentic Ricotta Cheese Recipe, Easy Ricotta Cheese Recipes, How To Make Homemade Ricotta Cheese, How To Make Ricotta Cheese For Lasagna, How To Make Ricotta Cheese From Whey, How To Make Ricotta Cheese With Buttermilk, Recipes Snacks, Ricotta Cheese, Ricotta Cheese Recipes, Ricotta Cheese Recipes Breakfast, Ricotta Cheese Recipes Dessert, Ricotta Cheese Recipes Dinner, Ricotta Cheese Recipes Healthy, Ricotta Cheese Recipes Lasagna, Ricotta Cheese Recipes Pasta

Previous Post: « Recipe: Lamb & Beef Börek
Next Post: Recipe: White Chicken Chili »

2 responses to “Recipe: Ricotta Cheese”

  1. Blaine Parker says:
    April 18, 2023 at 10:28 am

    I just made this and it’s fantastic. I’ve never liked ricotta until this moment. Cue: applause. (NOTE: I followed the suggestion to use lemon juice if there weren’t enough curds. Worked like a charm.)

    • Kevin Godbee says:
      April 18, 2023 at 10:31 am

      I’m so glad you liked it Blaine! I never thought I’d get a raving comment on a ricotta recipe. I’m glad I published it now.

Primary Sidebar

Let’s Cook!

Chef Kevin

Ever since I was a little kid, I liked to eat EVERYTHING. I always liked to cook, but later in life I decided I wanted to learn how to cook EVERYTHING-Slow-Smoked Barbecue, Sushi, Turtle Soup, Homemade Ketchup and Mustard, Chinese Wok Stir Fries, Fresh Pasta, Pizza, Gyoza, Tomato Sauce from scratch... and the list goes on and on. About me...

Recent Posts

  • East Meets West Spicy Chili Recipe
  • Recipe: Aunt Sally’s Shrimp and Grits
  • Recipe: Samurai Egg
  • Recipe: Chile & Tortilla Soup
  • Recipe: Hamachi Crudo with Yuzu Hot Sauce, Caviar, & Calabrian Chiles

Recent Comments

  1. Kevin Godbee on Recipe: Ricotta Cheese
  2. Blaine Parker on Recipe: Ricotta Cheese
  3. Kevin Godbee on Recipe: Lamb & Beef Börek
  4. Jennifer Jones on Recipe: Lamb & Beef Börek
Check out my Pizza Recipes on
Pizza is My Life!

Favorites

Asian-Fusion Umami Explosion Burger

Recipe: Asian-Fusion Umami Explosion Burger

Chinese Noodles & Chicken Stir Fry Close Up

Recipe: Chinese Noodles & Chicken Stir Fry

Asian Marinated Corvina Close Up

Recipe: Asian Marinated Corvina

Turtle Soup Close Up

Recipe: Turtle Soup

Recipe for Lobster Tonnarelli al Nero with Mushrooms in Garlic Alfredo Sauce

Recipe: Lobster Tonnarelli al Nero with Mushrooms in Garlic Alfredo Sauce

Goat Cheese Sformato

Recipe: Goat Cheese Sformato

Soup Duet of Red and Yellow Pepper Cream

Recipe: Soup Duet of Red and Yellow Pepper Cream

© 2023–2025 CulinaryBadAssKevin.com