« Back to recipes

Fresh Ricotta Cheese

Carrie Nahabedian - NAHA

Chef demonstration
Soups & Sides
All seasons

  • 1 Gallon Whole Milk
  • 2 Cups Buttermilk

Put milk and buttermilk into a heavy stainless steel pot and bring to a slight boil. Reduce heat and simmer for 5 min. 

Ladle the cheese through cheesecloth and let it hang until dry. Use immediately and refrigerate. This will last two days.

For soft ricotta into a mold, spoon cheese while warm into shapes. For ricotta that can be served cold or warm crumbled, just let cool and place into a plastic container. This recipe can also be made with fresh goat's milk for an even richer flavor!

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition