Five ingredients and about an hour is all it takes to make a batch of rich, creamy ricotta cheese. You get to decide if you’d rather make a soft or slightly firmer version. And flavor options for serving are endless – we’re big fans of the classic honey and cracked black pepper. Be sure to find dairy that hasn’t been ultra-pasteurized; you’ll be happier with your curds and whey.
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- 3 tablespoons white distilled vinegar
- 2 tablespoons fresh lemon juice
- 7 cups whole milk (not ultra-pasteurized)
- 1 cup heavy cream (not ultra-pasteurized)
- Kosher salt
- Serving suggestions: honey, cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread
Instructions
- Run a double layer of cheesecloth under warm water to dampen, then gently squeeze to remove any excess water. Line a colander with the cheesecloth and set in the sink.
- Combine the vinegar and lemon juice in a small bowl.
- Bring the milk and cream to 190 degrees F, over medium-low heat, in a medium heavy-bottomed saucepan, stirring frequently to keep the milk mixture from scorching on the bottom. Add half of the vinegar mixture and 1 tablespoon salt and stir for 10 seconds (you’ll see the milk mixture begin to slightly curdle). Remove from the heat, cover the saucepan with a lid and let sit for 20 minutes.
- Remove the lid and you’ll see that the milk mixture has separated into small curds. Now stir in the remaining vinegar mixture and the milk mixture will continue to curdle. Stir for a few minutes. Pour this entire mixture into the prepared colander in the sink.
- Let drain until the desired texture, about 15 minutes for soft ricotta, 20 minutes for firm and creamy and 30 minutes for firm and slightly dry. For soft ricotta, serve warm or chilled in a small decorative bowl. For firm ricottas, gather the excess cheesecloth and shape the ricotta into a ball or disc and refrigerate until chilled, at least 1 hour.
- Serve the ricotta with your favorite things, like a drizzle of honey and cracked black pepper, fresh or dried fruit, fruit preserves, crackers or fresh bread.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 171 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 398 mg |
Reviews
This is absolutely not how you make ricotta. Ricotta means re-cooked. This recipe is missing a vital ingredient. Whey from another type of cheese making that involves rennet.you cook that with a small amount of milk and acid. It was created in order to get the most out of the whey and reduce waste.
Dekucuiys
I made this following the directions and ingredients list exactly, and I ended up with a hard lump of rubbery cheese that tastes lemony. 🙁 Where did I go wrong?
Can this recipe be replicated without a thermometer? Like adding the acid when milk begins to just steam?
The truth is, this is not true ricotta. Ricotta means recooked or twice cooked. You re-cook the whey and the result is the true ricotta. The curds you get here are cheese curds and will stay soft if you dont drain them or press them, sort of like farmer cheese. It is a great substitute but not the same. Instructables has 2 videos on how to make mozzarella and then ricotta from the left over whey, which is the milky, watery stuff. If you are happy with this, it is a good recipe. If you want to try making authentic ricotta then do a search on Instrucables for How to Make Great Fresh Mozzarella Cheese and How to Make Great Ricotta Cheese From Whey. Would be great to have real buffalo milk but I can dream….
Delish!!!
These recipes may be great, but if you’re an Italian, these are not ricotta cheeses. Ricotta means twice cooked and refers to the fact that real ricotta is made from the leftover whey AFTER you’ve made a batch of cheese from whole milk…I’ll try it, and I may love it, still it’s not true ricotta….
Thanks for this recipe, its very easy to make
I made homemade ricotta for the first time last week. I used buttermilk, whole milk, and half and half instead of adding lemon juice. I was blown away with how much better the homemade ricotta is than store bought – and it is SO EASY. It just takes a little time, but it is well worth it.
Sounds so easy!