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Mena's Homemade Ricotta

Italian Mena's recipe from Roma Bakery — whole milk, buttermilk, and cream, gently coaxed to 185°

Section
Italian
Source
Italian Mena, Roma Bakery
Cook
~30 min active
Yield
2½–3 cups

Ingredients

  • ½ gallon whole milk (cow's or goat's milk)
  • 2½ cups buttermilk
  • 8 oz heavy whipping cream
  • Slightly less than ¼ tsp salt
The number: Watch your thermometer carefully — pull the pot at 184–185°F. No higher. That's the window.
Use the whey: Don't discard the liquid strained off. It works beautifully in bread, soup, or pasta dough.
Mena's note: Use it for caprese instead of mozzarella.

Directions

  1. Combine whole milk, buttermilk, heavy cream, and salt in a heavy pot. Clip a thermometer to the side of the pot.
  2. Heat over medium-low. Stir gently once or twice at the start — but not constantly. Let the milk do its work.
  3. Watch as the mixture begins to thicken. Gentle bubbles will form along the sides and the surface will start to look curdled and thick. Do not stir once it begins to set.
  4. Monitor the thermometer closely. When it reaches between 184°F and 185°F — no more — remove the pot from heat immediately.
  5. Using a slotted spoon or fine-mesh strainer, gently ladle the ricotta into a container, draining the liquid (whey) with each scoop. Discard the whey or reserve for another use.
  6. Let the ricotta cool at room temperature for about 30 minutes before refrigerating.
After storage: Some liquid will pool in the container — just stir it back in before using the portion you need.
Yield: Makes approximately 2½ to 3 cups of fresh ricotta.