Buttermilk Ricotta Recipe

Creamy, dreamy, and low-fat! This Buttermilk Ricotta cheese is unbelievably easy to make and ready in under 2 hours. Enjoy this fine-textured delight as a snack, spread, or in your favorite recipes. Get ready to impress with this quick and delicious homemade cheese!

Prep Time 15 mins
Cook Time 65 mins
Calories 92.7 kcal
Protein 15g
Rating 0.0 (1 Reviews)
Buttermilk Ricotta 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Buttermilk Ricotta

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How to Make Buttermilk Ricotta

  1. In a medium saucepan, gently heat the buttermilk over medium-low heat until it reaches 180-190°F (82-88°C). Do not boil.
  2. Remove from heat and stir in the lemon juice and salt.
  3. Cover the saucepan and let it sit undisturbed for at least 45 minutes, or until the whey has separated from the curds.
  4. Line a fine-mesh sieve with cheesecloth and place it over a bowl.
  5. Carefully pour the buttermilk mixture into the cheesecloth-lined sieve.
  6. Let the mixture drain for at least 20 minutes, or until most of the whey has drained off. You can gently squeeze the cheesecloth to remove excess whey if desired.
  7. Once drained, transfer the ricotta to a container and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

44g

Fat

6g

Carbs

3g

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