Make Your Own Ricotta Cheese

Make your own ricotta cheese at home with our simple recipe.

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Homemade cheese may seem like a daunting task, but some cheeses are much easier to make than others. Homemade ricotta is definitely doable at home -- all it takes is some easy assembly and a bit of patience.  The pay-off is BIG:  Absolutely no preservatives and the best-tasting, creamiest ricotta you’ve ever had.

3 Simple Steps

My favorite ricotta recipe was inspired by Food and Wine Magazine chef Maria Helm Sinskey. Just a few tweaks to make the recipe my own and it’s been a staple in my kitchen ever since. I make it just about any time I need ricotta --  it’s THAT good. Serve with favorite pasta dishes, sweetened with honey and fresh berries, or spread on a slice of toasted bread topped with sliced tomato or cucumber. Since it's pretty rich, a little goes a long way!

Easy Ricotta Cheese
Yield: 4 cups

Ingredients:
8 cups whole milk
1 cup heavy cream
3 ½ tablespoons white or white wine vinegar
1 teaspoon kosher salt

Equipment: A fine strainer and cheesecloth

Directions:
Step 1

Combine milk and cream in a large pot and heat over medium-high heat until steamy, but not boiling.

Step 2

Turn off heat. Stir in vinegar and salt with a wooden spoon. Continue to gently stir for 1 to 2 minutes as curds begin to form. Allow to sit out at room temperature for 90 minutes.

Step 3

Place a fine mesh strainer lined with cheesecloth over a large bowl. Using a slotting spoon, transfer curds to the cheese cloth and allow to sit for an additional 30 minutes.

Prep Tip: Once you have gotten most of the curds out with a slotted spoon, pour remaining liquid through a separate fine mesh strainer; add those curds to the rest in the cheesecloth.

Serve fresh ricotta chilled or at room temperature. Store in an air-tight container in the fridge for up to 3 days.

Nutrition info per 1/4 cup serving:
Calories:  100 calories
Total Fat: 5 grams
Saturated Fat: 3 grams
Total Carbohydrate: 7 grams
Protein: 7 grams
Sodium:  50 milligrams
Cholesterol: 22 milligrams
Fiber: 0 grams
Recipes to Try:

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »

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