Homemade Ricotta Cheese
Homemade Ricotta Cheese is far superior to any supermarket brand. You'll only need a few ingredients, likely items you already have on hand!
Servings: 6
Equipment
- 1 heavy-bottomed saucepan
- cheesecloth
Ingredients
- 4 cups whole milk Do not use ultra-pasteurized
- 2 cups heavy cream
- 1 tsp fine sea salt
- 3 tbsp white wine vinegar Substitute with cider vinegar or lemon
Instructions
Read through the post and recipe first to familiarize with the process as some steps will need to be done quickly.
- Set a large colander (or mesh sieve) over a slightly smaller and deep bowl.
- Dampen a cheesecloth (about 2 layers of cheesecloth) with water and line the colander.
- Over medium heat, pour the milk and cream into a heavy-bottomed saucepan and add the salt. Stir occasionally and allow contents to come to a boil, it could take about 15-20 minutes. Don't allow it to continue to boil, you're only looking to scorch the milk by way of little bubbles along the edges and bigger bubbles in the middle and a skin that will likely form on top (discard the skin). Otherwise, the texture of the cheese will be rubbery. Remove from the heat.
- Immediately add the vinegar, stir through only once or twice to mix it in, then leave it alone (no stirring) for 10-15 minutes for the curds to form. There will be large and small curds.
- Using a slotted spoon add the hot mixture into the cheesecloth-lined colander and let it drain for 15 minutes. (see notes)*
- Spoon the ricotta cheese into a large jar or container, discard the cheesecloth and whey. Serve warm, use in recipes, or refrigerate airtight for up to 5 days.
Notes
*The longer the mixture sits the thicker the ricotta cheese, so be mindful. 15 minutes is a good marker for a light and fluffy ricotta. Strain longer for a drier ricotta. If it's too thick at the end, just add a little bit of milk and stir.
Want to omit the heavy cream? Use 8 cups of whole milk instead. Make sure it is not ULTRA pasteurized. Proceed as directed.
Use this for any recipe that calls for ricotta. Especially satisfying in homemade ravioli! Tastes great served warmed on toasted bread as-is or topped with honey or caramelized onions.
Keep refrigerated in a covered container for about 4 days. The ricotta will become more solid as it chills. Simply stir into a warm sauce or dollop as needed if stuffing pasta, or let it come to room temperature and it will be less dense.