Homemade Ricotta Cheese
User Reviews
4.8
Homemade Ricotta Cheese
Description
This homemade ricotta recipe uses 2% or higher milk combined with heavy cream and kosher salt, heated while stirring to prevent scorching until steaming near 180°F. Adding white vinegar off the heat acidifies the mixture, causing curds and whey to separate over 5-10 minutes. The curds are then drained through cheesecloth-lined colanders or nut milk bags for 10–60 minutes depending on desired firmness.
The resulting ricotta is fresh, creamy, and mild, with a texture that varies from loose and soft when strained briefly to firmer with longer draining. The recipe notes recommend using 2% or creamier milk for best results and caution that lower fat milks may not separate well. The leftover whey can be saved and used in baking and pancakes, offering additional kitchen utility.
Ingredients
- 8 cups milk 2% or above for creamier ricotta
- 1 cup heavy cream
- 1 teaspoon kosher salt coarse
- ⅓ cup white vinegar distilled
Instructions
- Combine the milk, heavy cream, and salt in a medium pot. Heat on medium, stirring occasionally to prevent scorching (you can kick up the heat to speed up the process if you don't mind stirring attentively the whole time), until the milk is steaming just below a simmer and registers 180 degrees F on an instant-read thermometer.
- Off the heat, stir in the vinegar. Immediately, the milk will start to separate. Let the mixture sit for 5-10 minutes.
- Line a colander with a double layer of cheesecloth (coffee filters work great, too, if you stagger them or they are large enough) or open a nut milk strainer bag over a large bowl. Spoon in the large curds first if you want to avoid splatters and follow it up by pouring in the rest of the mixture.
- If using a nut milk bag, carefully lift it up and out of the bowl and hang it so it can continue to drip into the bowl. Let the ricotta strain for 10-60 minutes, depending on the texture you are after. I usually go with right around 15 minutes for super creamy ricotta.
- Scrape the ricotta out of the colander or bag; use immediately or refrigerate up to a week or so.
Notes
- Use 2% or higher fat milk and heavy cream for creamier homemade ricotta; lower fat milks may not curdle properly.
- Don’t discard leftover whey; it can substitute buttermilk in pancakes or be used in homemade bread recipes.
- Drain curds for as little as 10 minutes or up to an hour depending on whether you prefer a soft or firmer ricotta texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings (2 cups of ricotta)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 204kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 53mg | 18% |
| Sodium | 406mg | 17% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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