New this month
Get the Allrecipes magazine

Sicilian Homemade Ricotta Cheese


"This is a recipe for my Sicilian grandmother's creamy homemade ricotta cheese. Great as a spread on fresh bread or add as a topping to fresh Pasta."
Added to shopping list. Go to shopping list.


55 m servings 219 cals
Original recipe yields 20 servings (5 cups)


  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
  2. Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
  3. Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
  4. Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 44
  1. 52 Ratings

Most helpful positive review

Here are some tips I found out: 1. A nonreactive saucepan refers to using any type of pot except aluminum and copper which would react with the acids in the milk; a heavy-bottomed pot is prefer...

Most helpful critical review

This recipe was ok but it cost more for a gallon of milk than it is to buy ricotta cheese at the super market so I will probably not make again. Turned out ok with the fresh ricotta taste when I...

Most helpful
Most positive
Least positive

Here are some tips I found out: 1. A nonreactive saucepan refers to using any type of pot except aluminum and copper which would react with the acids in the milk; a heavy-bottomed pot is prefer...

I didn't have the cream, but made ricotta for the first time in my 70+ years. It's delicious and I'll make lasagna and use part of the ricotta tomorrow. The whey looked so nutritious and I dec...

I'd say this will yeild about 2 lbs of cheese. You can freeze your whey in cup containers, use it in pancakes/waffles, muffins and bread. Anywhere a recipe calls for water. Be creative, it's wor...

A VERY nice and creamy result. I left the heavy cream out (since others mentioned it was OK and it wasn't readily available in my fridge) and used 2% milk. Wasn't real sure what I was looking ...

I had some leftover whole milk (about 2 C), buttermilk (about 1 1/2 C) and heavy cream (about 1 C) so I impulsively made this throwing in 1 tsp kosher salt. I accidentally let the mixture rise ...

Fantastic. I will never buy ricotta again. It is so easy and taste is very fresh. I put it on top of penne with marinara, add sugar substitute and top with fresh berries and have even added h...

I am beyond thrilled with this recipe. It is incredibly easy and delivers a light, fresh, creamy tasting cheese. I made 2 batches of cheese and my egg-less semolina pasta for ravioli. I got 12...

Wonderful! I am originally from Italy and find that the store bought ricotta often has a plastic container taste. I made this once and it was wonderful. Look forward to making it again.

This recipe can be very useful to me as I make a lot of Italian dishes and Ricotta is like Ice Cream to me... I can sit and eat it from the container. I also have the question that the first re...