Go Back
–+ servings
A stainless steel colander lined with cheesecloth is filled with freshly made, soft-looking cheese. The colander is placed on a wooden surface. The cheesecloth is draped over the edges of the colander, with some parts slightly hanging over.
Print Recipe
No ratings yet

How To Make Homemade Ricotta Cheese

Prep Time1 hour 15 minutes
WORK TIME20 minutes
Cuisine: Italian
Servings: 6 yields

Ingredients

  • 8¼ cups 2 liters milk - not UHT pasteurized
  • 1 cup 240 ml heavy cream
  • 1 tsp salt
  • ¼ cup white vinegar

Instructions

  • DIRECTIONS
    1. Line a large colander with layer of cheesecloth and place over a large bowl.
    2. Pour the milk and cream into a large pot, add salt and heat the mixture over medium-high heat, stirring occasionally to avoid scorching, Let it warm gradually to 195F/90C.
    3. Turn off the heat and pour in the vinegar, stir very gently to combine. Allow the mixture to stand for 10 minutes.
    4. Pour the mixture into the cheesecloth-lined colander and allow it to drain into the bowl for 20 to 60 minutes. The longer you let the mixture drain, the thicker the ricotta
    *Do not use UHT (Ultra High Temperature) pasteurized milk. only pasteurized milk.
    *Do not use skim and nonfat milks. only 3% or whole milk for best results.

Video