Description
This Homemade Ricotta Cheese offers a creamy texture and rich flavor, made simply with whole milk and heavy cream. Ideal for topping pasta or spreading on bread, this recipe ensures you enjoy homemade goodness in no time.
Ingredients
Scale
- 8 cups whole milk (not ultra-pasteurized)
- 2 cups heavy cream
- ¼ cup white vinegar
- 1½ tsps kosher salt
Instructions
- Combine the milk and cream in a large heavy-bottomed pot. Heat on medium-low, stirring occasionally, until the mixture reaches 180–185°F (82–85°C). Avoid boiling.
- While heating, whisk together vinegar and kosher salt in a small bowl until the salt is dissolved.
- Once heated, remove from heat and slowly add the vinegar mixture. Stir gently with a spoon to mix.
- Let sit undisturbed for 10–15 minutes to allow curds and whey to separate fully.
- Line a large colander with fine-mesh cheesecloth and place it over a bowl. Ladle the curds and whey into the colander.
- For a creamy texture, drain for 10–15 minutes; for a firmer texture, drain for 20–30 minutes.
- Transfer the ricotta to an airtight container and refrigerate. Consume within 5 days.
Notes
Ensure the milk is not ultra-pasteurized for the best results.
Use the ricotta in various dishes like lasagna or as a spread on toast.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 4g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 95mg