How to Make Homemade Ricotta Cheese - The Easy Way!

Ingredients

• 1 gallon Whole Milk (pasteurized organic whole milk; raw milk can be used for richer flavor)
• 2 cup Heavy Cream (36% fat heavy whipping cream)
• 1 teaspoon Salt (kosher or sea salt; adjust to taste)
• 0.25 cup White Vinegar (distilled white vinegar; can substitute lemon juice for a subtle citrus note)

Instructions

1. Gather and Prepare Equipment

   Set out the saucepan, thermometer, wooden spoon, measuring tools, large bowl, colander and cheesecloth. Line the colander with the cheesecloth and place it over the bowl.

   Time: PT5M

2. Combine Milk, Cream, and Salt

   Pour the gallon of milk and the two cups of heavy cream into the saucepan. Add the teaspoon of salt and stir gently to dissolve.

   Time: PT2M

3. Heat the Milk Mixture

   Place the saucepan over medium heat. Stir occasionally and monitor the temperature. Heat until the mixture reaches 195‑200°F (90‑93°C). Do not let it boil.

   Time: PT35M

   Temperature: 195-200°F

4. Add the Acid

   Remove the pot from the heat. Quickly stir in the ¼ cup of white vinegar (or lemon juice) with a gentle motion for about 10 seconds.

   Time: PT2M

5. Rest to Form Curds

   Let the pot sit undisturbed for 5 minutes. The curds will separate from the whey.

   Time: PT5M

6. Strain the Curds

   Carefully pour the curdled mixture into the prepared colander. Allow the whey to drain into the bowl.

   Time: PT5M

7. Drain to Desired Consistency

   Let the ricotta sit in the colander for 30 minutes for a creamy texture, or up to 60 minutes for a firmer cheese. Do not press the curds.

   Time: PT30M

8. Store or Serve

   Transfer the ricotta to an airtight container. Use immediately or refrigerate.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

10 g

Carbohydrates

3 g

Fat

14 g

Fiber

0 g