Easy Homemade Ricotta Cheese
With only four ingredients and less than an hour, you can easily make the most delicious creamy homemade ricotta cheese!
Servings: 2 cups
Special Equipment
- cheesecloth
Ingredients
- 4 cups whole milk, See Gr8 note below (do not use ultra-pasteurized milk)
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 4 Tablespoons white vinegar, or lemon juice
Instructions
- Pour the milk, cream, and salt into a medium heavy pan and heat over medium heat until you see small bubbles around the edge of the pan. If you have a thermometer, heat to 195 ℉. Stir occassionaly while the milk mixture is heating. This should take about 15 minutes.
- Turn the heat off and add the vinegar or lemon juice into the milk mixture and stir gently once to combine. Let the pot sit uncovered for 10 minutes.
- While the mixture is sitting, set a sieve in a deep bowl and cover the sieve with two layers of cheesecloth.
- Gently pour the mixture into the cheesecloth covered sieve. Pour out the water (whey) from the bowl as it fills or pour it into another container if you want to use the whey for another purpose.
- Continue to drain for as long as you want.
- Once you have the consistency you desire, store the ricotta covered in the refrigerator for up to 2 weeks.
Notes
Gr8 Notes:
- I have not tried it, but I have read that organic milk does not give good results. Also, do not use ultra-pasteurized milk.
- Leftover ricotta can be kept in the refrigerator for 2-3 weeks.
Tried this recipe?Mention @Great8Friends or tag #gr8food!