Homemade Rich Fresh Ricotta Cheese
Elevate your culinary creations with this Homemade Rich Fresh Ricotta Cheese recipe, a simple yet luxurious addition to any kitchen repertoire. Made with just four wholesome ingredients—whole milk, heavy cream, white vinegar or lemon juice, and a touch of fine sea salt—this creamy, melt-in-your-mouth ricotta is a world apart from store-bought varieties. The process is quick and rewarding, requiring only 30 minutes from start to finish, as milk and cream are gently heated, curdled, and drained to perfection. Customize the texture to your liking by adjusting the drainage time, creating a versatile cheese that's perfect for spreading on crusty bread, layering in lasagna, or dolloping over pasta and salads. With its rich flavor and velvety texture, this fresh homemade ricotta is sure to become a kitchen staple.
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Recipe Information
Ingredients
- 8 cups Whole milk
- 1 cup Heavy cream
- 3 tablespoons White vinegar or lemon juice
- 0.5 teaspoon Fine sea salt
Instructions
Pour the whole milk and heavy cream into a large, heavy-bottomed pot. Stir gently to combine.
Place the pot over medium heat and warm the mixture until it reaches 180°F (82°C). Use a kitchen thermometer to monitor the temperature.
Once the mixture reaches 180°F, add the vinegar or lemon juice and stir gently for 10 seconds. The milk mixture should start to curdle immediately.
Reduce the heat to low and let the mixture sit undisturbed for 5 minutes, allowing the curds and whey to fully separate.
Line a large fine-mesh strainer or colander with a double layer of cheesecloth and place it over a bowl to catch the whey.
Carefully ladle the curds into the cheesecloth-lined strainer. Let the curds drain for 10-20 minutes, depending on how thick you'd like your ricotta to be. The longer it drains, the firmer it will become.
Once drained to your desired consistency, transfer the ricotta to a bowl. Sprinkle with fine sea salt and stir gently to incorporate.
Use immediately or store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 93.9 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 21.5 mcg | 107% | |
| Calcium | 2404 mg | 185% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 2932 mg | 62% | |
*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.
