Homemade Ricotta Cheese
Homemade ricotta cheese is a simple four-ingredient recipe that yields creamy, fresh cheese ready in under 30 minutes. Perfect for lasagna, cheesecake, or eating plain.
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Homemade ricotta cheese is a simple four-ingredient recipe that yields creamy, fresh cheese ready in under 30 minutes. Perfect for lasagna, cheesecake, or eating plain.
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Pour the whole milk and heavy cream into a large, heavy-bottomed pot.
Turn the heat to medium and begin to warm the milk mixture, stirring occasionally to prevent it from scorching on the bottom.
While the milk is heating, combine the white vinegar and salt in a small cup and stir until the salt is dissolved.
When the milk mixture is hot but not yet boiling, pour in the vinegar and salt mixture.
Gently stir with a whisk for a few seconds to incorporate the vinegar. You will start to see curds forming.
Continue to heat the mixture for about 20 minutes, allowing the curds to fully separate from the whey. Do not stir during this time.
After 20 minutes, turn off the heat, cover the pot, and let it sit undisturbed for another 20 minutes.
Using a slotted spoon or spider strainer, carefully scoop the ricotta curds from the pot and transfer them to a fine-mesh sieve or a colander lined with cheesecloth to drain excess whey.
Transfer the drained ricotta to a bowl. It is now ready to use.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months in a freezer-safe container.
fine-mesh strainer or colander · cheesecloth or butter muslin · instant-read thermometer · large heavy-bottomed pot
Store in an airtight container in the refrigerator for up to 5 days. It's best eaten fresh but can be frozen for up to 3 months.
White vinegar works best, but lemon juice (about 1/3 cup) is a good substitute for a slightly different flavor profile.
Heat the milk and cream to 185–195°F. Use a thermometer for accuracy; too low won't curdle properly, too high may scorch the milk.
The milk may not have reached the right temperature, or the curds weren't strained long enough. Strain through cheesecloth for at least 10–15 minutes.
Yes, use 1 gallon whole milk alone, though the texture will be slightly less creamy. Results vary by milk fat content.
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