FRESH Homemade RICOTTA CHEESE Recipe

Ingredients

• 1 gallon Whole Milk (preferably 3.25% fat for best texture)
• 1 cup Heavy Cream (adds richness and creaminess)
• 1 tsp Salt (enhances flavor)
• 1/4 cup White Vinegar (acid curdles the milk; use plain white for neutral taste)

Instructions

1. Gather Ingredients and Equipment

   Measure out the milk, heavy cream, salt and vinegar. Set out the pot, wooden spoon, cheesecloth (or coffee filters), sieve and storage container.

   Time: PT5M

2. Heat Milk and Cream

   Pour the milk and heavy cream into the large pot, add the salt, and place over medium‑high heat. Stir occasionally and bring the mixture to a gentle boil, about 5–7 minutes.

   Time: PT7M

3. Add Vinegar and Form Curds

   When the mixture reaches a boil, remove the pot from heat and slowly pour in the white vinegar while stirring. Reduce the heat to low and let the mixture simmer, stirring constantly for 3–4 minutes until you see tiny curds separating from the whey.

   Time: PT4M

4. Prepare Cheesecloth and Set Up Drainage

   Line the fine mesh sieve with cheesecloth or a coffee filter and set the sieve over a large bowl or the sink. Carefully pour the curdled mixture into the lined sieve.

   Time: PT5M

5. Drain the Curds

   Let the curds sit and drain undisturbed for at least 1 hour. After draining, gather the edges of the cloth and gently squeeze to remove any excess whey.

   Time: PT1H

6. Store the Ricotta

   Transfer the drained ricotta into an airtight container, cover, and refrigerate until ready to use. It can be served immediately on toast or stored for later.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

5 g

Carbohydrates

2 g

Fat

5 g

Fiber

0 g