How to Make Ricotta Cheese (Ricotta Cheese Recipe)

Course: cheese

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cups

Calories: 1124kcal

Make a batch of your own homemade ricotta cheese with this simple recipe. Easy to make and super quick too, it's perfect to use in so many recipes.

Gather your ingredients.
Place a sieve over a large bowl, line with a cheesecloth, and set aside.
In a large pot over medium-high heat, bring the milk, heavy whipping cream, and salt to a simmer, stirring constantly to prevent it from boiling over-- about 5 minutes.
Add in the white wine vinegar and continue stirring.
Allow the mixture to curdle-- about 2 minutes.
Strain the mixture through the cheesecloth-lined sieve and set it aside to drain for at least 20 minutes.
Use immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.

If you don’t have white wine vinegar, substitute the same amount of freshly squeezed lemon juice.
This combination of milk and cream makes the creamiest ricotta! I highly recommend using both!
The milk needs to get hot enough to curdle— if you have a thermometer, check the temperature to make sure it is at least 190F before adding the white wine vinegar.