Homemade Ricotta Cheese Crock Pot
Discover the joy of making your own creamy, fresh cheese with this easy Homemade Ricotta Cheese Crock Pot recipe! With just five simple ingredients—whole milk, heavy cream, white vinegar, salt, and a piece of cheesecloth—this recipe transforms basic pantry staples into a luxurious, velvety ricotta with minimal effort. Using a crock pot ensures a foolproof, hands-off cooking process as the milk mixture gently simmers to the perfect temperature. The addition of white vinegar creates delicate curds, which are then strained to your desired texture for an irresistible homemade treat. Perfect for spreading on toast, folding into pasta dishes, or dolloping on salads, this DIY ricotta is a versatile kitchen essential. Plus, with only 10 minutes of prep and an ultra-simple method, you’ll never go back to store-bought again!
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Recipe Information
Ingredients
- 8 cups Whole milk
- 1 cup Heavy cream
- 0.25 cup White vinegar
- 1 teaspoon Salt
- 1 piece Cheesecloth
Instructions
Pour the whole milk and heavy cream into the crock pot.
Stir in the salt to evenly distribute it throughout the mixture.
Set the crock pot to low heat and let the mixture slowly heat up for about 1.5–2 hours, or until the temperature reaches 180°F (82°C). Use a kitchen thermometer for accuracy.
Once the mixture reaches the target temperature, turn off the crock pot.
Gently stir in the white vinegar. You will notice the milk curdling almost immediately, forming curds and whey.
Let the mixture sit undisturbed for 10–15 minutes to allow the curds to fully separate from the whey.
Line a large strainer or colander with a piece of cheesecloth and place it over a large bowl to catch the whey.
Carefully ladle the curds into the cheesecloth-lined strainer, allowing the whey to drain into the bowl below.
Let the cheese drain for 20–30 minutes, depending on how creamy or firm you prefer your ricotta cheese.
Transfer the ricotta cheese from the cheesecloth to a storage container. Store it in the refrigerator and use within 3–5 days.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 3182 mg | 138% | |
| 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 | 2405 mg | 185% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 2972 mg | 63% | |
*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.
