Makes 2 cups


  • 4 cups whole milk
  • 1 cup heavy cream
  • ¾ cup buttermilk
  • 1 Tbsp. lemon juice
  • ½ tsp. kosher salt


    Active time: 30 minutes
    Total time: 2 hours 30 minutes

    In a large pot, combine milk, heavy cream, buttermilk, lemon juice and salt. Cook over medium heat, stirring occasionally to prevent scorching, until mixture has reached 160° on a candy thermometer, about 28 minutes.

    The mixture will begin to separate, forming bits of milky cheese curds and a watery whey. Line a fine-mesh strainer with cheesecloth and place over a large bowl. Pour milk mixture slowly into cheesecloth-lined strainer. Refrigerate about 2 hours, or until most of the liquid has drained from the cheese.

    The texture of the cheese will depend on the draining time: For a softer texture, drain cheese for less time; for a firmer texture, continue to drain overnight. Remove ricotta from the cheesecloth and use immediately, or transfer cheese to an airtight container and refrigerate up to 5 days.

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