4-Ingredient Homemade Ricotta Cheese
Creamy smooth homemade ricotta cheese is so versatile! It is delicious in pasta, on pizza, and even used in desserts. Once you make it you'll never buy it!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 45 minutes
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons white wine vinegar or lemon juice
First, dampen 2 layers of cheesecloth about (10-inches long), with water and line a sieve or strainer.
Pour the milk and cream into a medium pot and stir in the salt, over medium heat; bring to a full boil, stirring occasionally.
Turn off the heat. Stir in the vinegar. Let the milk mixture stand in the pot for a couple of minutes.You will see it start to curdle and separate right before your very eyes. Just be patient and let it sit while the magic happens.
After a couple of minutes, pour the milk mixture into the cheesecloth; drain over a bowl at room temperature for 20 to 25 minutes.
When making ricotta cheese for desserts, I usually use lemon juice. Lemon is acidic and can be used as a substitute for white wine vinegar. I also eliminate the salt when making ricotta cheese for desserts.
The longer you let the mixture drain, the thicker the ricotta. I usually let it drain in the refrigerator overnight or I make it early in the morning if I am planning on using it for supper.
Calories are calculated using both white wine vinegar and salt. Please visit our Policies & Disclaimers page for more information about nutrition.
Recipe adapted from Barefoot Contessa.
Calories: 280kcal | Carbohydrates: 7g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 366mg | Potassium: 205mg | Sugar: 6g | Vitamin A: 1070IU | Vitamin C: 0.3mg | Calcium: 177mg | Iron: 0.1mg
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