Homemade Creamy Ricotta Cheese
This homemade creamy ricotta cheese is rich and smooth, perfect for spreading on toast or using in various dishes. Made with just a few simple ingredients, it offers a fresh taste that store-bought versions can't match.
This recipe is italian style, snack, scaled for 6 servings, with 10 min prep and 15 min cook.
Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 6
Quick cooking notes
- Core ingredients include white vinegar, whole milk, heavy cream, salt.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 2.98 tbsp white vinegar
- 4 cups whole milk
- 1 cups heavy cream
- 1.01 tsp salt
Instructions
- In a large saucepan, combine the whole milk and heavy cream over medium heat.
- Heat the mixture until it reaches a gentle simmer, stirring occasionally to prevent scorching.
- Once simmering, remove the saucepan from heat and stir in the white vinegar and salt.
- Let the mixture sit for about 10 minutes to allow the curds to form.
- Line a fine-mesh strainer with cheesecloth and place it over a bowl.
- Pour the curds and whey into the strainer and let it drain for about 5 minutes for a creamier texture, or longer for a firmer ricotta.
- Transfer the ricotta to a bowl and refrigerate until ready to use.
Nutrition (per serving)
- Calories: 160
- Protein: 6 g
- Fat: 14 g
- Carbohydrates: 5 g
- Sugar: 1 g
- Sodium: 200 mg
Nutrition values are estimates based on stored ingredient totals and serving size.