Make your own Ricotta


2lt Milk

500ml Buttermilk

  • Rinse out a large saucepan with cold water and leave it wet (this will stop the milk from scalding).
  • Pour the milk and buttermilk into the saucepan and heat, stirring occasionally until the temperature reaches 80-82°C.
  • Remove from the heat and scoop off the curds with a slotted spoon or small sieve into a cloth-lined colander.
  • Cover and refrigerate until cold.

Note: For a soft ricotta remove from the colander as soon as it’s cold, or for a firmer ricotta leave in the colander overnight.

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