Description
A fresh, creamy homemade ricotta cheese made with whole milk, cream, and vinegar. Easy to prepare and customizable in texture, it’s perfect for spreads, pasta fillings, or desserts.
Ingredients
- 4 cups whole milk
- 1/2 cup heavy cream
- 1 1/4 teaspoons kosher salt
- 2 tablespoons white distilled vinegar
Instructions
- In a medium pot, combine the whole milk, heavy cream, and kosher salt. Warm gently over medium heat until just below a simmer.
- Remove from heat and stir in the white distilled vinegar. Stir once to combine and let sit undisturbed until curds form.
- Line a colander with cheesecloth and place it over a large bowl.
- Carefully pour the curds and whey into the colander and allow to drain for at least 1 hour for soft ricotta, or up to 2 hours for firmer curds.
- Transfer the drained ricotta to a container, cover, and refrigerate until ready to use.
Notes
- Use pasteurized (not ultra-pasteurized) milk for best curdling.
- For a lighter version, omit the cream.
- Drain longer for firmer ricotta suitable for pasta fillings.
- Lemon juice can be used in place of vinegar, but may add a citrus note.
- Leftover whey can be used in soups, baking, or smoothies.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Cheese
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg
