Creamy Ricotta Cheese Homemade
Indulge in the creamy decadence of homemade ricotta cheese with this quick and simple recipe that delivers fresh, velvety results in under 30 minutes! Made with just four basic ingredients—whole milk, heavy cream, white vinegar or lemon juice, and a touch of salt—this DIY ricotta recipe is perfect for anyone looking to explore the art of cheesemaking at home. The secret lies in gently heating the milk and cream mixture to the perfect temperature before introducing the acidity that causes rich curds to form. Strained through cheesecloth to achieve your desired texture, this versatile ricotta is irresistibly creamy and can be used in everything from pasta dishes and desserts to dips and spreads. With a prep time of only 5 minutes and no special equipment required, this homemade ricotta offers a fresher, superior alternative to store-bought versions while showcasing the rewarding simplicity of made-from-scratch cooking.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 1 cup Heavy cream
- 3 tablespoons White vinegar or lemon juice
- 0.5 teaspoons Salt
- as needed Water (optional, for rinsing cheesecloth)
Instructions
In a large pot, combine the whole milk, heavy cream, and salt. Stir gently to mix.
Heat the mixture over medium heat, stirring occasionally, until it reaches 190°F (88°C). Use a kitchen thermometer to monitor the temperature. Do not let the mixture boil.
Once the milk mixture reaches the desired temperature, remove the pot from the heat. Add the vinegar or lemon juice and stir gently for about 30 seconds. You will see the curds begin to separate from the whey almost immediately.
Let the pot sit undisturbed for 5-10 minutes to allow the curds to form fully.
Meanwhile, line a fine mesh strainer with two layers of cheesecloth and place it over a large bowl to catch the liquid whey.
Carefully pour the curdled mixture into the cheesecloth-lined strainer. Let the liquid drain for 15-20 minutes, or until the ricotta reaches your desired texture. For creamier ricotta, reduce the draining time; for firmer ricotta, let it drain longer.
Once drained, gather the edges of the cheesecloth and gently squeeze out any excess liquid, if needed. Be careful not to squeeze too hard, as the ricotta can become too dry.
Transfer the ricotta cheese to a bowl and use immediately, or refrigerate in an airtight container for up to 3 days.
Optional: Rinse the cheesecloth under cold water immediately after use to remove any remaining curds, then wash thoroughly for reuse.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 47.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1203 mg | 93% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
