Homemade Ricotta

This recipe comes courtesy of Jenn Louis, chef-owner of Lincoln and Sunshine Tavern in Portland, Oregon. We featured Louis’ ricotta gnocchi in our April 2015 issue, and we can’t stop making this super-creamy ricotta—to add to gnocchi and everything else—because it’s so easy and so darn good.

Homemade Ricotta Homemade Ricotta
Making ricotta from scratch is so easy, you may never go back to the store-bought stuff.
Yield: makes 5 cups
Time: 24 hours


  • 5 qt. whole milk
  • 5 cups full-fat buttermilk
  • 3 cups half & half


  1. Heat milk, buttermilk, half & half in a large heavy-bottomed pot over high heat; cook, stirring occasionally, until curds begin to form, 6–8 minutes. Reduce heat to medium; simmer, without stirring, until an instant-read thermometer inserted into the milk reads 175°, about 25 minutes. Let cool; cover and chill completely. Set a cheesecloth-lined sieve over a bowl. Ladle curds into sieve and cover with plastic wrap; chill overnight, and then transfer ricotta to a container. Discard whey or save for another use. Chill up to 1 week.