Homemade Ricotta! ️ you’ll never buy store bought again

Ingredients

• 1 gallon Whole Milk (preferably fresh, unpasteurized if available)
• 1 quart Heavy Whipping Cream (minimum 36% fat for richness)
• 1 tablespoon Table Salt (fine sea salt)
• 1 teaspoon Granulated Sugar (regular white sugar)
• 0.25 cup White Distilled Vinegar (plain white vinegar, no flavorings)

Instructions

1. Measure and Gather Ingredients

   Measure 1 gallon whole milk, 1 quart heavy cream, 1 Tbsp salt, 1 tsp sugar, and ¼ cup white vinegar. Have a large stockpot, spoon, and strainer ready.

   Time: PT5M

2. Combine Milk, Cream, Salt, and Sugar

   Pour the milk and heavy cream into the stockpot. Add the salt and sugar, then stir gently until dissolved.

   Time: PT2M

3. Bring to a Rolling Boil

   Place the pot over medium‑high heat. Stir occasionally and watch for the first steady bubbles that rise continuously – this is a rolling boil.

   Time: PT30M

   Temperature: 100°C

4. Add Vinegar to Curdle

   When the mixture reaches a rolling boil, reduce the heat to medium‑low and slowly drizzle the ¼ cup white vinegar while stirring gently.

   Time: PT5M

   Temperature: 95°C

5. Finish Curdling

   Allow the mixture to simmer for another 2–3 minutes until the curds are fully formed and the whey is clear.

   Time: PT5M

   Temperature: 95°C

6. Turn Off Heat and Rest

   Remove the pot from the burner and let it sit for 5 minutes so the curds can firm up slightly.

   Time: PT5M

7. Set Up Straining Station

   Place a fine mesh strainer (or colander lined with cheesecloth) over a large bowl to catch the whey.

   Time: PT2M

8. Transfer Curds to Strainer

   Using a ladle or large spoon, gently scoop the curds into the strainer, allowing the whey to drain into the bowl below.

   Time: PT10M

9. Drain the Ricotta

   Let the curds sit in the strainer for 1–2 hours at room temperature, or until the desired thickness is reached.

   Time: PT2H

10. Store the Ricotta

    Transfer the drained ricotta to an airtight container and refrigerate.

    Time: PT5M

    Temperature: 4°C

11. Enjoy or Freeze

    Use the ricotta within 3–4 days, or freeze in portions for up to 2 months.

    Time: PT0M

Nutrition Facts

Calories

90

Protein

5 g

Carbohydrates

3 g

Fat

7 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk (less creamy), raw milk (if available)
• Instead of Heavy Whipping Cream: Half‑and‑half (will be less rich), Milk + butter blend
• Instead of Table Salt: Kosher salt (use ¾ tablespoon), Sea salt
• Instead of Granulated Sugar: Honey (reduce to ½ teaspoon), Maple syrup (reduce to ½ teaspoon)
• Instead of White Distilled Vinegar: Lemon juice (same amount), Apple cider vinegar (same amount)

Equipment Needed

• Large Stockpot (6‑quart or larger)
• Wooden Spoon or Heat‑Resistant Spatula
• Fine Mesh Strainer or Cheesecloth‑Lined Colander
• Large Bowl (to collect whey)
• Thermometer (optional) (optional)
• Ladle (optional) (optional)
• Airtight Storage Container

Critical Steps — Do Not Skip

• Bring the milk‑cream mixture to a rolling boil.
• Add vinegar and watch the curds separate from whey.
• Properly drain the curds without pressing them.

Chef Tips from the Video

• Use the highest‑fat cream you can find for the richest, creamier ricotta.
• Stir the milk gently; vigorous stirring can break the curds into tiny pieces.
• If you plan to use the ricotta for pizza, drain it until just moist – too wet ricotta will make the crust soggy.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw in refrigerator before use.

Room temperature: Do not keep at room temperature beyond the 2‑hour draining period.

Make-Ahead Tips

• Ricotta can be made a day ahead; keep it covered in the fridge.
• For a firmer texture, drain longer or add a pinch more salt.

Frequently Asked Questions