Homemade Ricotta Cheese

Jen Smallwood


another simple ricotta recipe... this one is very good for baking with...

recipe source: my girlfriend's mother - Mrs DeCarlo, Hamailton, Ontario

pinch tips: How to Melt and Soften Butter



2 cups


10 Min


20 Min


Stove Top


4 c
whole milk
2 c
heavy cream
3 Tbsp
white vinegar
1 tsp
kosher salt

Directions Step-By-Step

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

About this Recipe

Course/Dish: Other Sauces, Spreads
Main Ingredient: Non-Edible or Other
Regional Style: Italian
Other Tag: Healthy
Hashtags: #Cream, #vinegar, #milk