Description
This Homemade Ricotta Cheese is irresistibly creamy, made with simple ingredients like whole milk and heavy cream. Quick to prepare, it makes a delightful addition to any meal or snack. Enjoy this flavorful and fresh cheese in your favorite dishes or as a delicious spread.
Ingredients
Scale
- 8 cups (1.9 l) whole milk (not ultra-pasteurized)
- 2 cups (480 ml) heavy cream
- ¼ cup (60 ml) white vinegar
- 1½ tsps (9 g) kosher salt
Instructions
- In a large heavy-bottomed pot, combine the milk and cream. Heat over medium-low, stirring occasionally, until it reaches 180–185°F (82–85°C). Avoid boiling.
- While heating, mix the vinegar and kosher salt in a small bowl, whisking until the salt dissolves completely.
- Remove the pot from heat once the temperature is reached. Gradually pour in the vinegar mixture and stir gently to mix.
- Let the mixture sit undisturbed for 10–15 minutes to allow curds to form and separate from the whey.
- Place a colander lined with cheesecloth or a clean towel over a large bowl. Pour the curds and whey into the colander carefully.
- Drain for 10–15 minutes for creamy ricotta or 20–30 minutes for a firmer texture suitable for baking.
- Transfer the drained ricotta to an airtight container and refrigerate for use within 5 days.
Notes
Make sure not to use ultra-pasteurized milk, as it affects the curd formation.
Adjust the draining time based on your desired texture for the ricotta.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 80mg