Creamy Ricotta Cheese (Homemade) – a delicious recipe with milk, heavy cream, white vinegar, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
2
DO NOT LET THE MILK BOIL.
3
Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
4
Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
5
Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
6
Transfer the curds to the colander with a slotted spoon.
7
Gather up the corners of the cheesecloth and secure with twine or a rubber band.
8
Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
9
Transfer the ricotta to a bowl or use immediately.
238
kcal
Calories
23
g
Fat
4
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 quarts whole milk, 1 cup heavy cream, 3 tablespoons white vinegar, 1/2 teaspoon kosher salt.
Yes, Creamy Ricotta Cheese (Homemade) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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