Real Recipes From Real Home Cooks ®

homemade ricotta cheese

★★★★★ 1
a recipe by
Jen Smallwood
West Melbourne, FL

another simple ricotta recipe... this one is very good for baking with... recipe source: my girlfriend's mother - Mrs DeCarlo, Hamailton, Ontario

★★★★★ 1
serves 2 cups
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For homemade ricotta cheese

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

How To Make homemade ricotta cheese

  • 1
    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.