Description
Homemade Ricotta Cheese is a simple, creamy, and fresh cheese you can make easily at home using whole milk, heavy cream, and an acid like vinegar or lemon juice. This versatile cheese is perfect for enhancing dishes with its mild flavor and smooth texture, and can be used in various Italian recipes or enjoyed on its own.
Ingredients
Scale
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons white vinegar or fresh lemon juice
Instructions
- Heat the milk mixture: In a large, heavy-bottomed saucepan, combine the whole milk, heavy cream, and salt. Heat over medium heat, stirring occasionally to prevent scorching, until the mixture reaches 190°F.
- Add acid to form curds: Remove the pot from heat and slowly stir in the vinegar or lemon juice. Let the mixture sit undisturbed for 5 to 10 minutes, allowing the curds to separate from the whey.
- Drain the curds: Line a colander with cheesecloth and place it over a large bowl. Gently pour the curds and whey into the cheesecloth-lined colander and let drain for 10 to 30 minutes, depending on your preferred ricotta consistency—less time for creamier cheese, longer for firmer texture.
- Store the ricotta: Transfer the ricotta to a container and refrigerate until ready to use.
Notes
- Use fresh whole milk for the best results—avoid ultra-pasteurized milk.
- The ricotta will keep in the refrigerator for up to 4 days.
- Repurpose the leftover whey in smoothies, soups, or bread recipes for added nutrition.
