Description
This homemade ricotta cheese recipe is a simple, fresh dairy delight made with just four ingredients. Using whole milk, heavy cream, salt, and vinegar (or lemon juice) to gently curdle the milk, it’s an easy way to create creamy, fresh ricotta at home without any special equipment. Perfect for adding richness to your favorite pasta dishes, desserts, or spreading on toast.
Ingredients
Scale
Ingredients
- 4 cups whole milk
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- 3 tablespoons white vinegar (or lemon juice)
Instructions
- Heat the Milk Mixture: In a heavy-bottomed saucepan, combine the whole milk, heavy whipping cream, and salt. Heat the mixture over medium heat, stirring occasionally, until it just comes to a boil.
- Add the Vinegar: Remove the saucepan from the heat, then stir in the white vinegar (or lemon juice) gently to encourage curdling.
- Rest to Form Curds: Allow the mixture to rest undisturbed for 30 minutes. During this time, curds will form as the acid reacts with the milk proteins.
- Strain the Curds: Line a fine mesh strainer or colander with two layers of damp cheesecloth. Carefully spoon the curds into the lined strainer.
- Drain Excess Whey: Let the ricotta drain for 30 to 45 minutes, allowing the whey to drip off and leaving behind creamy, fresh ricotta cheese.
Notes
- Use full-fat milk and cream for the richest texture and flavor.
- White vinegar or fresh lemon juice can be used interchangeably as the acid for curdling.
- Drain time can be adjusted depending on how moist or dry you prefer your ricotta.
- Fresh ricotta should be stored in the refrigerator and consumed within 3 to 5 days.
