Homemade Ricotta Cheese
Quick and easy homemade ricotta cheese recipe, using just a few basic ingredients.
Servings: 10 servings
Calories: 112kcal
Cost: $0.95
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoon white vinegar white or lemon juice
- ½ teaspoon fine salt
Instructions
- Add milk and cream to a sauce pan. Bring just up to a simmer (not boil) over medium high heat.
- Remove from heat, stir in vinegar and salt. Let sit for 5 minutes for curds to form, you should see them lumping up on the back of the spoon and in the mixture.
- Pour mixture through two layers of cheese cloth (or 3 layer for a thicker ricotta) and allow the thin, pale liquid to strain out into a bowl or container. You can also do this directly over the sink if you use a colander underneath the straining material to hold it up.
- What is left in the straining material is the ricotta cheese! Store in a container in the fridge for up to 5 days.
Notes
- Whole milk and heavy cream is preferred for this recipe.
- Choose a basic white vinegar, a good white wine vinegar or lemon juice as the acid for this recipe.
- If you don't have access to cheese cloth, use a coffee filter or fine mesh strainer.
- Strain the curds longer for thicker ricotta, and for less time for looser, more moist ricotta.
Nutrition
Serving: 1g | Calories: 112kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 80mg | Sugar: 2g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 69mg