Homemade Ricotta is So Easy To Make!

Ingredients

• 0.5 gallon Whole Milk (preferably 3.5% fat for creamier texture)
• 0.25 cup Distilled White Vinegar (acid to curdle the milk)
• 1 teaspoon Salt (enhances flavor of the ricotta)

Instructions

1. Gather Ingredients and Equipment

   Measure out 0.5 gallon whole milk, ¼ cup distilled white vinegar, and 1 tsp salt. Set out all equipment.

   Time: PT5M

2. Heat Milk

   Pour the milk into the Dutch oven and heat over medium, stirring constantly, until it reaches 190°F.

   Time: PT10M

   Temperature: 190°F

3. Add Acid and Salt

   Remove the pot from heat, add 1 tsp salt and the ¼ cup vinegar, and stir in a figure‑eight motion for a few seconds.

   Time: PT2M

4. Rest to Form Curds

   Let the pot sit undisturbed for 10 minutes so the curds fully separate from the whey.

   Time: PT10M

5. Prepare Draining Setup

   Line a fine‑mesh sieve with double layers of cheesecloth and set it over a large bowl. Ensure the bottom of the sieve does not touch the liquid.

   Time: PT3M

6. Drain the Curds

   Ladle the curds into the cheesecloth‑lined sieve and let drain for 15 minutes. For drier ricotta, extend draining time.

   Time: PT15M

7. Blend for Creamy Texture

   Transfer the drained ricotta to a food processor and pulse 10–15 seconds until smooth.

   Time: PT2M

8. Adjust Consistency (Optional)

   If the ricotta feels dry, add a tablespoon of the reserved whey and pulse briefly.

   Time: PT2M

9. Store or Serve

   Transfer the ricotta to an airtight container. Drizzle with extra‑virgin olive oil and a pinch of salt if serving immediately.

   Time: PT2M

Nutrition Facts

Calories

75

Protein

4g

Carbohydrates

2g

Fat

6g

Fiber

0g