Description
This recipe for Creamy Ricotta Cheese offers a simple homemade version of the classic Italian cheese. Using whole milk, heavy cream, and white wine vinegar as a natural curdling agent, the ricotta comes out rich, creamy, and perfect for both savory and sweet dishes. With minimal ingredients and straightforward steps, you can enjoy fresh ricotta cheese ready to enhance your favorite recipes.
Ingredients
Ingredients
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 teaspoon kosher salt
- 1/4 cup white wine vinegar
Instructions
- Prepare the strainer: Line a fine mesh sieve with cheesecloth and set it over a large bowl to catch the whey while draining the ricotta curds.
- Heat the dairy: In a large saucepan over medium-high heat, combine the whole milk, heavy cream, and kosher salt. Stir often and heat until the mixture is very hot and just starting to simmer, but do not let it come to a full boil.
- Add vinegar to curdle: Remove the pot from heat and stir in the white wine vinegar. Within a minute or two, you will notice the mixture separating into curds and whey.
- Let curdle: Allow the mixture to sit undisturbed for about 2 minutes to complete the curdling process.
- Drain the curds: Carefully pour the curds and whey into the prepared sieve. Let it drain for about 20 minutes for creamy ricotta, or longer for a thicker consistency.
- Store or serve: Use the ricotta cheese immediately or transfer to an airtight container and refrigerate for up to 5 days.
Notes
- Do not let the milk mixture boil to avoid a bitter flavor and uneven curdling.
- Drain time affects texture: less time yields creamier ricotta, longer time makes it thicker.
- Use fresh whole milk and cream for best flavor and texture.
- Fresh homemade ricotta can be used in lasagna, desserts, spreads, or eaten plain with honey.
- Make sure to fully line the sieve with cheesecloth to prevent curds from passing through.
