Nothing compares to the taste of fresh, Homemade Ricotta! It’s light, creamy, and has a mild tang that makes it irresistible. It really is super easy to make and you only need 4 ingredients!
before you know / TIPS FOR SUCCESS
- Use fresh ingredients: Fresh milk and cream make all the difference in the flavor.
- Don’t skip the resting step: Letting the mixture sit after adding the vinegar ensures the curds form properly.
- Adjust draining time: For a creamier ricotta, drain for less time. For a firmer texture, let it drain a bit longer.
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ingredients needed
- Whole Milk: The base of your ricotta. Whole milk gives it a creamy texture, so don’t skimp on the fat here!
- Heavy Cream: Adds richness and gives the ricotta its soft, creamy consistency.
- Salt: Enhances flavor and balances the tanginess of the vinegar.
- White Vinegar: Helps the milk separate into curds, giving you the perfect ricotta texture.
how to make homemade ricotta
- Heat the Milk and Cream: Start by adding your whole milk and heavy cream to a large pot. Place it over medium-high heat and bring it up to 190°F, stirring frequently to prevent scorching. This takes about 8 minutes.
- Add Salt and Vinegar: Once the milk reaches 190°F, remove it from the heat. Stir in the salt and vinegar. The mixture will immediately begin to form curds—this is your cheese!
- Let it Rest: Allow the mixture to sit undisturbed for 15 minutes. This resting period helps the curds fully develop.
- Strain the Curds: Place a nut bag or cheesecloth over a large measuring cup or bowl. Carefully pour the curd mixture through the cheesecloth to separate the ricotta from the whey. Let it drain for about 20 minutes. For a thicker ricotta, you can drain it longer.
- Serve and Enjoy: Transfer the ricotta to a bowl, drizzle with olive oil, and sprinkle with salt, black pepper, and crushed red pepper flakes if you’re serving it as a dip. Use this homemade ricotta in place of store-bought for extra creaminess and flavor.
variations
- Herb ricotta: Mix in fresh herbs like basil, thyme, or rosemary for extra flavor.
- Sweet ricotta: Add a touch of honey and cinnamon for a sweet twist, perfect for using in desserts.
- Garlic and chive: Stir in roasted garlic and chopped chives for a savory spread.
how to use homemade ricotta
Homemade Ricotta is great in any recipe that calls for ricotta! Here are a few you can try:
- Tomato Tart
- Lasagna Roll Ups
- Alfredo Stuffed Shells
- Lasagna Soup
- Homemade Calzones
- Vegetarian Lasagna
frequently asked questions
How long does homemade ricotta last?
Homemade ricotta can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, as it doesn’t contain preservatives like store-bought ricotta.
Why didn’t my ricotta form curds?
If the milk didn’t reach a high enough temperature or if you used milk that was ultra-pasteurized, it may not curdle properly. Be sure to heat the milk to 190°F, and if possible, use milk that’s not ultra-pasteurized.
Can I use lemon juice instead of vinegar?
Yes, lemon juice can be used in place of vinegar, and it adds a subtle lemony flavor to the ricotta. Use the same amount (3 tbsp), but note that it may take a bit longer to see curds form.
more homemade condiments to try
- Homemade Pesto
- Homemade Teriyaki Sauce
- Homemade Ranch Dip
- Bourbon Barbecue Sauce
- Blue Cheese Dressing
4 Ingredient Ricotta Cheese
Ingredients
- 4 cups whole milk
- 1 cuop heavy cream
- 1/2 tsp salt
- 3 tbsp white vinegar
Instructions
- Add milk and heavy cream to a large pot. Over medium high heat bring the milk up to 190 degrees, stirring frequently so it doesn't burn on the bottom. This will take about 8 minutes.
- After it reaches 190 degrees remove the pot from the heat then stir in the salt and vinegar. Immediately it will start to clump up and develop curds.Let the mixture sit for 15 minutes.
- Place a nut bag or cheese cloth in the inside of a large measuring cup or bowl. Pour the mixture into the cheese cloth. This will separate the curd (cheese) from the whey. Allow the cheese to drain for 20 minutes.
- Transfer the ricotta to a bowl or plate and drizzle with olive oil. If serving as a dip sprinkle with salt and pepper and crushed red pepper flakes. Use as your normally would for store-bought ricotta. Enjoy!
Nutrition Information
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