Homemade Ricotta Cheese

Course: Appetizer

Cuisine: Italian

Keyword: creamy cheese, Ricotta

Prep Time: 5

Cook Time: 10

Rest: 30

Servings: cups

Calories: 738kcal

Simple to make and so much better than store-bought

Get Recipe Ingredients

Cut two pieces of cheesecloth large enough to fit into your wire strainer and hang over a bit.
Dampen cheesecloth and drape over strainer and place the strainer over a bowl (I put it in my sink)

Add the milk and cream to the sauce pan. Stir in the salt. Bring the mixture to a full boil over medium heat, stirring occasionally.
Once the milk mixture is boiling, take off the heat and add the vinegar. Let this sit for 10 minutes to allow the milk to curdle.
Pour the curdled milk mixture into the cheesecloth lined strainer. Allow the cheese to drain. Discarding the whey (liquid from the mixture).
The longer you let the cheese drain, the thicker your ricotta will become. If you prefer a more solid cheese let it sit for the full 20 minutes. I think the sweet spot is about 15 minutes.