Brad and Babish Make Ricotta Cheese

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

1. 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

2. 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

3. Add Salt

   Stir in 3 teaspoons of salt until fully dissolved.

   Time: PT1M

4. Add Vinegar

   Remove the pot from heat and slowly pour in 1/4 cup of distilled white vinegar while stirring gently.

   Time: PT30S

5. Rest to Form Curds

   Let the pot sit undisturbed for 10 minutes so the curds can fully form.

   Time: PT10M

6. 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

7. Transfer Curds

   Carefully pour the curdled milk into the prepared strainer, allowing the whey to drain into the bowl.

   Time: PT5M

8. 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

9. 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