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Whole Milk Ricotta Cheese

Whole Milk Ricotta Cheese

Arguably the most flavorful way to prepare homemade ricotta cheese, this recipe does not use whey, but rather whole milk. For acidification and flavor buttermilk is used instead of apple cider vinegar.
Course Condiment
Cuisine Italian
Prep Time 5 minutes
Cook Time 1 hour
Draining Time 30 minutes
Total Time 1 hour 35 minutes
Servings 2 cups


  • Stock Pot
  • Slotted Skimmer Spoon
  • Instant Read Thermometer
  • Butter Muslin
  • Colander


  • 1 gallon milk
  • 1 quart cultured buttermilk
  • ½ teaspoon salt, or to taste


  • In a large pot, stir the milk and buttermilk together.
  • Slowly heat the milk to 185F. Only stir the milk occasionally, otherwise the curds will be too small.
  • Remove the pot from heat and rest for 30 minutes.
  • Line a colander with butter muslin.
  • Gently pour the curds into the cheesecloth, tie up the corners and hang for about 30 minutes or until you like the consistency.
  • Transfer the curds to a bowl and add salt to your taste preference.


Refrigerate homemade ricotta cheese for up to a week.