Log In

Sign Up

Products Featured In This Recipe
Reduced Fat Milk with DHA Omega-3

Fresh Homemade Ricotta Cheese

Making your own homemade ricotta is surprisingly easy and a great activity to share with kids old enough to enjoy the kitchen. When it’s made with Horizon Organic Milk plus DHA, ricotta cheese is a nourishing addition to dips and lasagna.
2 cups part-skim ricotta (four 1/2-cup servings)
Prep time: 
5 Minutes
Cooking time: 
30 Minutes


1 half-gallon Horizon Organic Reduced Fat Milk plus DHA
2 cups lowfat buttermilk


Combine milk and buttermilk in a 4-quart pan over medium heat. Cook, stirring occasionally, until it begins to simmer. Once the milk begins to bubble along the sides of the pan, stop stirring and cook 4-5 minutes undisturbed. You will see the milk solids separating from the whey (golden colored liquid). After about 4 minutes, use a slotted spoon to gently stir the curds. When they begin clumping together to resemble tiny lumps like cottage cheese, the ricotta is ready to strain.

Line a strainer with a coffee filter and use a slotted spoon to gently lift the fresh ricotta curds out of the pot and into the strainer. Be sure to capture curds that cling to the sides and bottom of the pan. Allow to drain 3-5 minutes, then transfer to a container and stir in a few pinches salt. Homemade ricotta will keep 1 week in the refrigerator or 1 month in the freezer.

Nutrition Information

Per 1/2 cup serving: Calories 93; Calories from Fat 36; Total Fat 4g; Saturated Fat 3g; Cholesterol 16mg; Sodium 213mg; Total Carbohydrates 7g; Fiber 0g; Sugars 6g; Vitamin A 6% DV; Vitamin C 1% DV; Calcium 21%  DV; Iron 1% DV.

Omega-3s 28mg


Log in and be the first to write a review.

Baked Apples
Maple Walnut Granola
Crunchy Spring Pea Salad
Very Berry Cornmeal Muffins
Mini Breakfast Quiches
Vanilla Currant Bread
Herbed Fresh Ricotta Dip
Frosted Molasses Drops
Cheese Fondue

Please enter your birthday:

There was an error. Please check your inputs and try again.
There was an error processing your request. Click here to go to the previous page.
Signup with your email