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