Brad and Babish Make Ricotta Cheese
Brad and Babish Make Ricotta Cheese is a medium Italian recipe that serves 4. 110 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 5 min | Cook: 40 min | Total: 55 min
Cost: $4.75 total, $1.19 per serving
Ingredients
- 7 cups Whole Milk (full‑fat, not ultra‑pasteurized for best curd formation)
- 1 cup Heavy Cream (adds richness and buttery flavor)
- 0.25 cup Distilled White Vinegar (acid that curdles the milk; can substitute lemon juice)
- 3 teaspoons Salt (enhances flavor; kosher or table salt works)
Instructions
Combine Milk and Cream
Pour the 7 cups of whole milk and 1 cup of heavy cream into the Dutch oven. Place over medium‑low heat.
Time: PT5M
Heat to 200°F
Heat the mixture, stirring gently, until the temperature reaches 200°F (93°C). This usually takes about 15‑20 minutes.
Time: PT20M
Temperature: 200°F
Add Salt
Stir in 3 teaspoons of salt until fully dissolved.
Time: PT1M
Add Vinegar
Remove the pot from heat and slowly pour in 1/4 cup of distilled white vinegar while stirring gently.
Time: PT30S
Rest to Form Curds
Let the pot sit undisturbed for 10 minutes so the curds can fully form.
Time: PT10M
Prepare Strainer
Line a fine mesh strainer with a double layer of cheesecloth and set it over a large bowl. Clip the cloth in place if needed.
Time: PT2M
Transfer Curds
Carefully pour the curdled milk into the prepared strainer, allowing the whey to drain into the bowl.
Time: PT5M
Drain Ricotta
Let the curds continue to drain for another 10‑12 minutes, checking the texture. The ricotta should be moist but not watery.
Time: PT10M
Finish and Store
Transfer the ricotta to a storage container, taste and adjust salt if needed, then refrigerate.
Time: PT2M
Nutrition Facts
- Calories
- 110
- Protein
- 7 g
- Carbohydrates
- 2 g
- Fat
- 8 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Whole Milk: 2% milk (lower yield), goat milk
- Instead of Heavy Cream: half‑and‑half (less rich)
- Instead of Distilled White Vinegar: lemon juice, citric acid
- Instead of Salt: sea salt
Equipment Needed
- Dutch Oven or Large Heavy‑Bottomed Pot
- Instant‑Read Thermometer
- Fine Mesh Strainer
- Cheesecloth
- Large Bowl
- Measuring Cups and Spoons
- Ladle or Large Spoon (optional)
- Clip or Clothespin (optional)
Critical Steps — Do Not Skip
- Heat milk‑cream mixture to exactly 200°F (93°C) without boiling.
- Add vinegar quickly and let the curds form.
- Drain the curds for the correct amount of time to achieve desired moisture.
Chef Tips from the Video
- Use high‑quality, non‑ultra‑pasteurized whole milk for the best curd yield.
- A pinch of lemon zest or fresh herbs can brighten the flavor of fresh ricotta.
- If you prefer a slightly tangier cheese, increase the vinegar to 1/3 cup.
Troubleshooting
Curds did not form after adding vinegar.
Make sure the milk reached 200°F before adding acid; if temperature was too low, gently re‑heat to 200°F and add a little more vinegar.
Ricotta is too watery.
Drain for an additional 5‑10 minutes, or gently press the cheesecloth to expel excess whey.
Ricotta is too dry and crumbly.
Reduce draining time; you can also stir in a tablespoon of cream to re‑moisten.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a sealed bag for up to 2 months; thaw in the refrigerator before use.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Ricotta can be made a day ahead; keep it covered in the refrigerator.
- For a smoother texture, blend the ricotta briefly with a hand mixer before storing.
Frequently Asked Questions
What is the cultural significance and history of ricotta cheese in Italian cuisine?
Ricotta, meaning "re‑cooked" in Italian, has been a staple of Southern Italian cooking for centuries. Traditionally made from the whey left over after making mozzarella or other cheeses, it was a way to use every part of the milk and became a versatile ingredient in dishes like lasagna, cannoli, and desserts.
What are the traditional regional variations of ricotta in Italy?
In Sicily, ricotta is often mixed with citrus zest and used in sweet pastries. In the Lazio region, it is blended with herbs for savory spreads. Some Alpine areas add a touch of butter to make a richer version called "ricotta di bufala" from buffalo milk.
How is fresh ricotta traditionally served in Italian households?
Fresh ricotta is commonly served simply drizzled with olive oil and a pinch of salt, spread on toasted bread, or spooned over fresh fruit. It also appears in layered pasta dishes, stuffed in ravioli, and as a filling for pastries like cannoli.
On what occasions is ricotta typically featured in Italian celebrations?
Ricotta is a key component of holiday meals such as Christmas lasagna and Easter pastries like zeppole. It is also served during family gatherings as a fresh cheese platter alongside honey and nuts.
What makes ricotta unique compared to other Italian cheeses?
Ricotta is a fresh whey cheese with a light, creamy texture and mild flavor, unlike aged cheeses such as Parmigiano‑Reggiano. Its high moisture content and low salt make it versatile for both sweet and savory applications.
What are the authentic traditional ingredients for ricotta versus acceptable substitutes?
Authentic ricotta uses whole milk, heavy cream, and an acid like vinegar or lemon juice, plus a pinch of salt. Acceptable substitutes include using half‑and‑half instead of cream, or lemon juice in place of vinegar, though the flavor and texture may vary slightly.
What other Italian dishes pair well with fresh ricotta?
Fresh ricotta pairs beautifully with pasta dishes such as spinach‑ricotta stuffed shells, layered lasagna, and ravioli. It also complements salads, grilled vegetables, and desserts like ricotta cheesecake or honey‑drizzled figs.
What are the most common mistakes to avoid when making ricotta cheese at home?
Common mistakes include not heating the milk to the proper 200°F, adding too little acid, and over‑draining the curds. Each of these can result in low yield, grainy texture, or a dry cheese.
Why does this recipe use distilled white vinegar instead of lemon juice?
Distilled white vinegar provides a clean, consistent acidity that curdles the milk quickly without adding extra flavor. Lemon juice works too, but it imparts a citrus note that changes the traditional taste of ricotta.
Can I make this ricotta ahead of time and how should I store it?
Yes, you can make ricotta up to three days in advance. Store it in an airtight container in the refrigerator; for longer storage, freeze it in a sealed bag and thaw in the fridge before use.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit specializes in modern, approachable cooking videos that blend professional techniques with home‑cook accessibility, covering a wide range of cuisines, recipes, and culinary experiments.
How does the YouTube channel Bon Appétit’s approach to Italian cooking differ from other cooking channels?
Bon Appétit often emphasizes ingredient quality, clear step‑by‑step visuals, and a playful yet precise tone, offering both classic Italian dishes and inventive twists, whereas many other channels focus primarily on either traditional recipes or purely experimental cooking.
Last updated: August 30, 2026
