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  • 1 gallon whole milk
  • 1 quart buttermilk


  1. Combine milk and buttermilk in a large, heavy-bottomed pot. Stir well to combine. Heat, without stirring, over medium-high heat until mixture reaches 180F.
  2. Line a colander with a double layer of cheesecloth. Place colander in sink. Pour or ladle curds into the colander carefully and let drain 1 to 1 1/2 hours, depending on how dry you want your ricotta.
  3. Spoon ricotta into jars and refrigerate until ready to use. Use right away or refrigerate up to 1 week. Makes about 2 cups.
Recipe by Teresa Blackburn.   For a step-by-step with pictures see our how-to.

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The recipe was originally published as Homemade Ricotta on

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