SubscribeAvailable Now

How To Make Ricotta

Tired of store-bought ricotta? This fresh, spreadable cheese is easy to make and pairs well with crusty bread.


1) In a pot, combine three parts whole milk (not ultra-pasteurized) to one part buttermilk. Slowly heat to below a simmer. Stir in juice from one half lemon.

2) When the liquid loses opacity and gains a slightly yellow tinge, strain curds from the pot with a slotted spoon and place into a cheesecloth-lined colander. Salt to taste; you may also add fresh herbs or lemon zest.

3) Tie cheesecloth closed and hang in refrigerator over a pitcher. Hang for at least an hour (softer cheese) or up to four days (crumbly texture). Remove from cheesecloth, season to taste, and enjoy.

What We're Reading


Keep me up to date on the latest trends and happenings around Denver. 5280 has a newsletter for everyone.

Sign Up