Fresh Homemade Ricotta Cheese
Discover the joy of making **Fresh Homemade Ricotta Cheese** with this easy, satisfying recipe that transforms simple ingredients into a decadent, creamy delight. Using just whole milk, heavy cream, a touch of salt, and your choice of white vinegar or lemon juice, you'll create a luscious, fresh cheese in under 30 minutes. The process is straightforward: bring the mixture to a gentle heat, let it curdle, and strain to your desired consistency for a result that's infinitely more flavorful than store-bought. Perfect as a spread, stirred into pasta, or layered in desserts, this homemade ricotta is a versatile addition to your kitchen arsenal. With its short prep time and simple steps, it's the ultimate guide for both novice and seasoned cooks to enjoy the authentic taste of freshly made ricotta!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 1 cup Heavy cream
- 3 tablespoons White vinegar or lemon juice
- 0.5 teaspoon Salt
Instructions
In a large, heavy-bottomed saucepan, combine the whole milk, heavy cream, and salt. Stir gently to mix.
Heat the mixture over medium heat, stirring occasionally, until it reaches 185°F (85°C). Use a kitchen thermometer to monitor the temperature.
Once the mixture reaches the correct temperature, remove it from the heat and immediately stir in the white vinegar or lemon juice. Stir gently just enough to combine, then let it sit undisturbed for about 5–10 minutes. During this time, the milk will curdle, and curds will separate from the whey.
Line a fine-mesh sieve or colander with a few layers of cheesecloth, and place it over a large bowl to catch the whey.
Carefully ladle the curds into the prepared cheesecloth-lined sieve. Let it drain for 10–20 minutes, depending on how firm you want your ricotta to be. For creamier ricotta, drain for less time; for drier ricotta, let it sit longer.
Gather the edges of the cheesecloth and twist gently to remove any excess liquid. Be careful not to over-squeeze, as this could make the ricotta too dry.
Transfer the ricotta cheese to an airtight container and refrigerate until ready to use. It can be stored for up to 3–4 days.
Serve fresh as a spread, use in pasta dishes, or enjoy in desserts. Homemade ricotta is versatile and delicious!
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.
