Homemade Ricotta Cheese Recipe

Servings: 1 pound

This simple cheese is delicate and luscious in flavor and pairs nicely with fresh peaches or nectarines, a drizzle of honey, and chopped almonds.


  • 3 quarts whole milk
  • 2 cups whole milk yogurt
  • 1 cup heavy cream
  • Salt


  1. Place a large piece of dampened cheesecloth inside a strainer.
  2. Place milk, yogurt, and cream in a heavy bottomed pot and place on stove over medium to medium-high heat, stirring occasionally and making sure it is not scorching on the bottom.
  3. Once the mixture begins to simmer cook for about 2-3 minutes or until it appears very curdled.
  4. Immediately pour the mixture through the cheesecloth lined strainer and let drain for at least 30 minutes.
  5. Once the cheese had drained thoroughly, gather the ends of the cheesecloth and twist gently to coax out excess liquid (do not squeeze too hard as a little bit of residual liquid is good and will keep the ricotta moist).
  6. Place the ricotta into a bowl and gently fold in a pinch of salt.
  7. Serve at room temperature immediately or refrigerate in a tightly covered container until ready to use.

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