Homemade Ricotta Zoom

Homemade Ricotta

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Have you ever been curious about making your own cheese at home? Start with this wonderfully simple recipe for ricotta cheese! The technique is a breeze and creates a silky and velvety ricotta cheese.  The longer it drains, the thicker the ricotta will be; so test it throughout to find the best texture for your taste!

Makes 1 cup
Time: up to 1 1/2 hours

Product Description


Ricotta Cheese
makes 1 cup
4 c whole milk (do not use ultra-pasteurized)
1 cup heavy cream (do not use ultra-pasteurized)
1 T distilled white vinegar or 3 T lemon juice
pinch of salt

1) Line a colander with a few layers of cheesecloth and place over a bowl to catch the whey.  Pour milk into a non-reactive pot and season with a pinch of salt.  Turn on medium-high heat and slowly bring milk to 190 degrees F, stirring occasionally to prevent scorching. Remove from heat, add acid, stir gently, and let sit 5 minutes. Pour into colander and let the whey drain to the bottom while the curds stay above the cheesecloth (do not let the whey and curds touch). Drain for 20 minutes to 1 hour (the longer it drains, the thicker the ricotta) and then serve immediately or store refrigerated in an airtight container for up to 1 week.


Additional Information

Additional Information

SKU homemade-ricotta


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