Homemade Ricotta Cheese - Easy Make-Your-Own Ricotta - Food Wishes

Ingredients

• 4 cups Whole Milk (preferably high-quality, pasteurized (avoid ultra‑pasteurized))
• 0.5 cup Heavy Cream (adds richness; optional if you prefer a lighter ricotta)
• 1 teaspoon Salt (kosher or sea salt; use sparingly in the cheese itself)
• 4 tablespoons White Vinegar (distilled white vinegar gives a neutral flavor)
• 2 tablespoons Extra Virgin Olive Oil (for drizzling when serving)
• 1 tablespoon Honey (for drizzling when serving)
• 1 pinch Cayenne Pepper (optional heat for serving)
• 1 pinch Sea Salt (finishing salt for serving)

Instructions

1. Prepare Draining Station

   Set a fine mesh strainer over a pot and line the strainer with a few layers of cheesecloth. If you have a very fine mesh, the cheesecloth is optional but recommended for the decorative imprint.

   Time: PT5M

2. Combine Milk, Cream, and Salt

   Pour the whole milk and heavy cream into the heavy‑bottom saucepan, add the salt, and stir briefly to dissolve.

   Time: PT5M

3. Heat Milk to 195°F

   Place the saucepan over medium‑high heat. Stir continuously using a figure‑eight motion until the temperature reaches exactly 195°F (90°C). Watch for steam and tiny bubbles forming around the edges – this is just before a full simmer.

   Time: PT12M

   Temperature: 195°F

4. Add Vinegar and Stir

   Remove the pot from the heat, quickly pour in the white vinegar, and stir in a figure‑eight pattern for about four counts ("one ravioli, two ravioli…").

   Time: PT1M

5. Let the Curd Set

   Allow the mixture to sit undisturbed for exactly six minutes. Do not stir or disturb the curds.

   Time: PT6M

6. Drain the Curds

   Using a ladle, carefully transfer the curds into the prepared strainer. Let the whey drain for about 30 minutes; longer draining (up to 45 min) yields a firmer ricotta, while a shorter drain (20 min) keeps it creamier.

   Time: PT30M

7. Cool to Room Temperature

   Gather the edges of the cheesecloth, lift the ricotta into a clean bowl, and let it sit on the counter until it reaches room temperature (about 30 minutes).

   Time: PT30M

8. Refrigerate Until Chilled

   Cover the ricotta with plastic wrap and refrigerate for at least one hour before serving. The cheese will firm up and develop full flavor.

   Time: PT60M

9. Serve and Garnish

   Spoon the chilled ricotta onto toast or a serving plate. Drizzle with honey and extra‑virgin olive oil, then finish with a pinch of sea salt, a dash of cayenne, or any other toppings you like.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

5 g

Carbohydrates

3 g

Fat

5 g

Fiber

0 g