| Level: | Easy |
| Total: | 43 min |
| Prep: | 10 min |
| Inactive: | 23 min |
| Cook: | 10 min |
| Yield: | about 2 cups |
Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
Instructions
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 222 |
| Total Fat | 20 g |
| Saturated Fat | 13 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 64 mg |
| Sodium | 243 mg |
Reviews
So easy, who knew? I put fresh basil in to steep while it heated for extra flavor. I won’t be buying ricotta ever again!
This is amazing!!!!!!!!!!!!
Great recipe. I am making this for the third time. I absolutely love this, and it is so much better than store-bought. After you’ve made it the first time, you will not hesitate to make it again and again. Thank you Ina… you’re the best!
This is delicious! Can it be frozen?
Thanks, Ina. You are the Best!
Thanks, Ina. You are the Best!
Wondering if someone could chime in here, 30 minutes later, its still pretty runny, what did I do wrong?
I can’t print a recipe without Tetris! Come on food network!
Have made this several times and it is a real hit on my charcuterie board and with homemade meatballs. So easy and so much better than store bought.
I used lemon juice instead of vinegar, then made a homemade berry sauce using monkfruit sweetener. Wonderful keto dessert.
It”s delicious and super easy to make. I like to serve it as an appetizer and it is always a crowd pleaser!
I tried making it but there were some cream-colored curds that formed while heating the milk-cream mixture. Which part did I do wrong? Hope you can help me with this. Thanks.