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Fresh Ricotta Cheese

6 cup s
whole milk
6 ounce s
live yogurt
6 ounce s
heavy cream
Pinch of salt
  1. In a nonreactive saucepan, whisk together all the ingredients. Over medium heat, slowly bring the mixture to a boil. Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.  
  2. Line a colander with a double thickness of cheesecloth. Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick. Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.
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About this Recipe

It’s surprisingly easy to make your own ricotta cheese. Use it for pasta fillings, in desserts, or as a dessert in its own right, simply sprinkled with confectioner’s sugar and served with fresh berries. Keep the ricotta in the refrigerator and use it within 2 to 3 days.

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