Homemade Ricotta Cheese

Name: Homemade Ricotta Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: about 2 cups
Ingredients: 2 quarts whole milk; 1 cup heavy whipping cream; 1/2 teaspoon salt; 3 tablespoons white vinegar

Total Time Prep: 5 min. Cook: 20 min. + standing

Yield about 2 cups

Test Kitchen Approved

It's hard to believe how easy it is to make Italian ricotta cheese from scratch. All you need is milk, cream, salt and vinegar.

Ingredients

2 quarts whole milk
1 cup heavy whipping cream
1/2 teaspoon salt
3 tablespoons white vinegar

Directions

Line a large strainer with 2 layers of cheesecloth, dampened with water; place over a large bowl. In a Dutch oven, bring milk, cream and salt just to a boil over medium heat, stirring occasionally to prevent scorching. Remove from heat. Stir in vinegar; let stand until curds form, about 5 minutes.
Pour into prepared strainer. Let stand until ricotta thickens to desired consistency, 30-60 minutes. Discard liquid. Store in a covered container in the refrigerator up to 5 days.

Nutrition Facts

1/4 cup: 251 calories, 19g fat (11g saturated fat), 58mg cholesterol, 261mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 9g protein.

It's true! You can make your own homemade ricotta. You won't believe how easy it is! Use it in your favorite lasagna recipe, stuff it into cannoli or simply spread it on toast with fresh fruit. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator