How to Make Ricotta Cheese (Ricotta Cheese Recipe)
Servings: 2 cups
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.
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 teaspoon kosher salt
- ¼ cup white wine vinegar
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.
Calories: 1124kcal | Carbohydrates: 30g | Protein: 20g | Fat: 104g | Saturated Fat: 64g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Cholesterol: 375mg | Sodium: 1465mg | Potassium: 835mg | Sugar: 25g | Vitamin A: 4289IU | Vitamin C: 2mg | Calcium: 709mg | Iron: 1mg