Homemade Ricotta
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This 4-ingredient homemade ricotta is simple to make, tastes vastly better than anything you could buy at the store, and can be ready in just about 30 minutes!
I never thought I liked ricotta until I made it from scratch. The difference in taste and texture between homemade ricotta and store-bought is dramatic. If you, too, think you don’t like ricotta, I have no doubt this recipe will change your mind.
How to Make Homemade Ricotta
- Get Organized. You’ll need to line a fine-meshed sieve with a few layers of cheesecloth. It’s helpful to have some kitchen clips or clothespins on hand to fasten the cheesecloth to the sieve.
- Stay focused. Every cook at some point in his/her life has made the mistake of walking away from a pot of near-boiling milk or cream only to return to find the pot boiling over. In this recipe you’ll bring 4 cups of milk and 2 cups of heavy cream with a teaspoon of kosher salt to a simmer over medium heat. Do not walk away. As soon as the milk-cream mixture comes to a boil remove it from the heat. Add 3 tablespoons vinegar and let it sit for 1 minute, until the mixture begins to curdle.
- Be Patient. It takes 20 to 30 minutes for the curds to separate from the whey. If you line your sieve especially well, it will take longer. Once the ricotta (the curds) has reached a consistency you like, spoon it into a serving vessel or storage jar and use as you wish. A few ideas follow. Save the whey! You can use it to make bread; you can use it to thin out the ricotta to the consistency you like on subsequent days.
How to Use Your Homemade Ricotta
Bruschetta with Thyme-Roasted Grapes
A Summer Lunch: Tomatoes, Basil, Grilled Bread, Homemade Ricotta
An Irresistible Appetizer: Whipped Ricotta with Olive Oil and Herbs
Endive and Fava Tartines with Herbed Ricotta
Homemade Ricotta
- Total Time: 27 minutes
- Yield: 2 cups
Description
Source: The Barefoot Contessa via Goop
Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
Instructions
- Set a large fine-mesh sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth. Save the whey — you can make bread with it. Use the ricotta immediately or transfer to a storage vessel, and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Category: Cheese
- Method: Stovetop
- Cuisine: American/Italian
Keywords: homemade, ricotta
This post may contain affiliate links. Please read my disclosure policy.
15 Comments on “Homemade Ricotta”
Hi! This was very good but I need to try it again. I waiting 5 min and the mixture looked slightly curdled but not as you described. Then let it drain for at least two hours some
Of the mixture thickened most of it remained pretty runny. Any idea what I did wrong? 🫤
★★★★
Oh, no! Bummer to hear this, Laura. Can you tell me about the kind of milk you used? Also did you use 4 cups milk and 2 cups cream? The reason I ask is because I messed up on the Instagram Reel I posted … not sure if you followed along with that recipe or the written recipe here.
Hi, thanks for responding! I did the 4 to 2 ratio and I used Maple Hill Organic Whole Milk.
Also, not sure why but I don’t notification of your responses sent to my email. I do click on the little box. (:
★★★★
OK, I’m not sure what explains it. It’s possible the vinegar you used did not have quite enough acidity, but I don’t think that’s likely because I’ve used all sorts of vinegars here. My only thought would be to use an additional tablespoon of vinegar next time around, and do not proceed until you see significant curdling.
Ok, thanks!!
What bread can be made with the whey?
Hi Sarah! Any bread. Try subbing the cooled whey in the peasant bread: My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make
You will need to lower the oven temperature because the whey will cause the bread to brown more quickly. Bake it at 375ºF for 40 minutes.
Hi Ali, I’m waiting to make this but don’t have white wine vinegar on hand. Is it okay to use another type of vinegar? Thanks! 🙂
Yes! WHat do you have? Something light colored is ideal: white balsamic, rice vinegar, apple cider, etc.
Don’t you feel so smart making CHEESE?!!! This is a great recipe. You and Ina are kindred spirits 😉
★★★★★
I love Ina 🙂 🙂 🙂
This ricotta looks fabulous!
Do you think it could work as well with lactose free milk and lactose free half and half? I’ve never found lactose free cream. Thanks so much!
Gosh, I have no idea, Susan. So sorry! I would google “lactose free homemade ricotta”.
hello Ali –
loving all of your recipes and posts–thank you for all that you share!
I have a question – how much ricotta does this recipe produce? I understand a lot of liquid will be discarded so how much cheese is produced? I’m going to make this for a lasagna and want to be sure I have enough.
thank you so much,
Maureen
Thank you, Maureen 🙂 🙂 🙂
You’ll get about 2 cups.