Homemade Ricotta

Total Time:
30 min
Prep:
5 min
Inactive:
15 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
Directions

In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.

Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with big fat finishing oil.

Preheat the grill or broiler.

While the ricotta is draining, slice the bread into 1/2-inch thick slices. Toast the bread on the grill or in the broiler on both sides. Swipe the garlic 2 times on each piece of toast and drizzle each toast with big fat finishing oil.

Serve the ricotta and grilled bread. The ricotta is best served a little warm.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 35
LOVE!  So smooth, no gritty texture like in some ricotta from the store.  I use it for cannoli--I buy premade shells from grocerry store bakery.  Fill, then dip one end in mini chocolate chips and the other end in toasted, unsalted chopped pistachios.  With Anne's Ricotta, it's become one of my signature desserts.  Easy, beautiful and delish. (Cannoli cream: 2c ricotta, 3/4 c superfine sugar, 1tsp vanilla, 1/2-1tsp cinnamon.) <br /> item not reviewed by moderator and published
This recipe was so easy and so delicious.  Who knew that ricotta could be so easy to make!  Thank you Ms. Burrell love watching you create such interesting dishes! item not reviewed by moderator and published
This is AMAZING!! I have done it like this as a savory appetizer on many occasions. I have also done it for brunch by spreading butter on the bread and toasting lightly. I made the cheese but added fresh lemon zest to the mix. The cheese is then spread on the toast, topped with fresh blueberries, then drizzled with honey. Divine! This is so versatile and easy to make, and when you make your own cheese, you look like a Rock Star, just like Ann!! item not reviewed by moderator and published
Makes amazing ricotta! But be warned that it does not reliably form curds according to directions. I used low pasteurized milk and ultra pasteurized cream. Followed instructions exactly. No curds formed. I've made fresh cheeses before, so thought the acidity was off. I addèd more vinegár a tablespoon at a time, until small curds started to form. It took a total of an additional 3T- double the amount specified. I cooked for another 5 minutes and got great curds. The extra vinegar does not affect flavor- it was excellent. All my guests raved! Will definitely do this again, again using high quality, minimally processed milk . ( mine had cream on the top). The qualîty of milk will impact the flavor. item not reviewed by moderator and published
This is so good.... So easy.... I have made it two times now. Never will I buy store bought again. The first time I put it in baked ziti. Last night we had manicotti. Yum Yum I doubled the recipe for the manicotti. The only problem I had was keeping myself out of the hot cheese. It is so good. I could eat the whole bowl by itself. Thank you Ann item not reviewed by moderator and published
Unfortunately this recipe was not easy for me. I cut the recipe in half and followed the rest of recipe exact. The milk would not curd after approx. 15 min. I read in the reviews that I should not use ultra parturized cream so seems like that was my error. I added more vinegar and literally boiled it for at least 15 more minutes and then I started to see curds. I continued with straining the cheese and it was just ok. I thought that it may end up tasting like vinegar but it really doesn't. I'll have to try omiting the ultra pasturized cream next time. item not reviewed by moderator and published
Made this once and it was EASY and wonderful.BUT A WORD OF CAUTION....DO NOT USE ULTRA PASTURIZED CREAM OR MILK...as suggested by a reviewer of Ina's recipe. Ultra pasturized cream WILL NOT CURLDLE AND SEPAARATE....Who knew ?? Well F.N. must have...and it might have saved me 2 batches if I had an editors note to use.Ann, add this tip in your ingredient list....It makes the difference between great and a total flop item not reviewed by moderator and published
ABSOLUTELY delicious!!! i made it and used it in my homemade lasagna. I had to make 2 portions though. DEFINITELY WILL MAKE OVER AND OVER AGAIN!!! If there were more than 5 stars this recipe would get it!!!!! item not reviewed by moderator and published
My mom grew up in Italy where ricotta was made with sheep's milk. She tells how the dairy monger would come by door to door and scoop fresh, warm ricotta right into their hands. I made this for her and she said it was the closest she's come to tasting that again - and we live in NY/NJ where good small batch ricotta is so easy to come by. Fantastic! I skip the oil and serve with a little prosciutto and honey drizzled on top. Insane. Anne, you are the best. item not reviewed by moderator and published
Heaven! OMG! I made cheese! This was so easy and absolutely amazing! My guests LOVED it! item not reviewed by moderator and published
This was soooo good. I cut the recipe in half. We gobbled it up. Used coffee filters because I didn't have cheese cloth... turned out great. item not reviewed by moderator and published
I've made this several times and it's sublime. However I like to add about ⅛ -¼ t of fresh lemon zest as well for a light lemony background. It makes a bruschetta that always impresses when I need something fancy. I smear it on toasted Italian bread with roasted red grapes and arugula, then drizzled with organic honey. Light, creamy, delish. I will never use store bought again. Thanks Anne. item not reviewed by moderator and published
Made 1/3 of a recipe last night, as there is only one mouth to feed. I skipped the bread and oil and used the ricotta as calzone filling with wilted spinach, sauteed peppers, kalamata olives, pepperoni, mozzarella, and parmesan. This could not have been better! Since other reviews mentioned lack of curdling, I let my mixture simmer longer than two minutes--maybe even four minutes--with good results. item not reviewed by moderator and published
I think Chef Anne is an ingredible teacher. She makes everything look so easy to make and next door neighbor friendly. She appears to be one of those lucky people who seem to never meet a stranger. Out of all the great cooks and chefs on TV, Anne is the one who is a go-to for me. I know I can find whatever I need. Great work, Chef Anne! item not reviewed by moderator and published
The very best I ever made! item not reviewed by moderator and published
Cannot believe how easy this was! The ricotta was too die for. Hated tossing the excess milk left over in the bowl so I googled what it could be used for. Bread! Use the whey in place of water or milk and made yummy bread to eat with the ricotta! item not reviewed by moderator and published
This is the best ricotta I've ever had. I would never normally eat ricotta plain, but I put this on a cracker by itself. Doesn't even need any salt or pepper. item not reviewed by moderator and published
I finally tried this recipe for the first time and it is sooooo delicious. Never thought it would be so easy. The creaminess is amazing. Thank you Ann. I love your show. item not reviewed by moderator and published
WOW! I am amazed at how easy and delicious this is! I will definitely make this again and again. Can't wait to make this for family and friends. Makes a really impressive appetizer. You have to try this! item not reviewed by moderator and published
Extremely easy to make. Super delish! Thank you chef Anne for sharing so many wonderful recipes! item not reviewed by moderator and published
Outstanding! This was so easy and seriously the most delicious ricotta I've ever eaten. As others have said I'll never go back to store bought again. The ricotta is creamy, with a delicate flavor. On the toasted, garlic rubbed bread it was amazing. Can't wait to use it in lasagna or any other recipe that calls for ricotta. item not reviewed by moderator and published
OMG.. Fantastic don't think I will ever use store bought again!! item not reviewed by moderator and published
This was so easy and sooo good. I use it in meatballs, lasagna and just to eat. You could also add herbs or fennel seeds for a different flavored ricotta. Excellent! item not reviewed by moderator and published
Yummy, but after making it once like the recipe says, I decided to make it in the microwave. After four practice sessions, I got it right. Pour the milk and cream into a two quart pyrex measuring cup or bowl. Add the salt and four (yes four tablespoons of white vinegar. Heat on high for nine minutes and take it's temperature with a glass topped yogurt thermometer. Heat in one or two minute increments until the temperature registers 180-185 degrees. Let sit for a couple of minutes. I use two ply white paper towels to line my two strainers. Seperate the plys of the paper and dampen them. Use a slotted spoon to lift some of the curds out. This will keep tiny curds from gumming up your paper towels. Then use a ladle or one cup measure to get the rest out. Drain until it is the dryness you want. I like mine just a little bit damper. item not reviewed by moderator and published
Extremely easy to do and great fresh taste. I won't bother with store bought now that I have made this! item not reviewed by moderator and published
This recipe worked out really well for me. It was a bit runny so I just let it drain for an additional 20 minutes or so in the fridge. Cant wait to impress my boyfriends parents with this one!! Thanks, Anne &lt;3 item not reviewed by moderator and published
Recipe looks very easy but I've tried it and it never curdled. It's VERY runny. I have another recipe that works great every time but I was intrigued by the vinegar version rather than the usual lemon juice. I've wasted all of my ingredients, twice. item not reviewed by moderator and published
this is amazing, i live in a latin american country so to fins fresh ricotta is next to impossible, so when i saw anne burrell making this, i knew what i was cooking the next day. i used apple cider vinegar and so i used 1/4 cup of that, just perfect! item not reviewed by moderator and published
Just made it is was really yummy it was a little too runny so I think I didn't put enough vinegar but it was still awesome!!!!!!!!!!!!! item not reviewed by moderator and published
Haven't made it yet. Any reason why this couldn't be used in a lasagna? ( I notice everyone is eating it with bread Thanks! item not reviewed by moderator and published
Yes it is excellent tasting..fresh, flavorful, delightfully firm, yet springy to the texture and taste. I used the whey as the water/milk ingredient in homemade white bread, generally following the time tested and true recipe from the famed Better Homes and Gardens Cookbook. The bread turned out superb...and spread with some ricotta, and chopped ripe olives....sublime. item not reviewed by moderator and published
Simple to make, extremely yummy! I didn't have any white vinegar and used rice wine vinegar instead. I wasn't sure if the acid would be high enough to get good curdles, but it did just fine. Served it up with the garlic-rubbed crusty bread and I thought it tasted fantastic! My 29 year old son tried it and spit it out. When I asked him what he didn't like, it was the texture... He prefers the texture of the rubbery stuff from the grocery store. I think he's nuts, but I included his take because there will be people out there who won't like creamy and fluffy. item not reviewed by moderator and published
This was amazingly easy. The taste was superb - fluffy clouds of deliciousness. This was a first for me so I was not sure how long the curdling process would take. I just watched it making sure it didn't boil and occasionally took a wooden spoon and carefully moved the curdled milk to the side. When the liquid began to look more like a milky water I waited a few minutes more and then turned off the heat. This is definitely a process you can't walk away from but shouldn't stop you from trying it! item not reviewed by moderator and published
YUM!!!!! Saw the show, got the recipe, and made it the next day. I tried to be careful bringing the ingredients to a simmer, and wasn't sure that I simmered it long enough. My problem was that I had no idea what it should look like. It seemed to me that the result should be thicker, but I decided to strain the mixture and hope for the best. Well, I got the best! It was so delicious compared to commercial products, and the joy of having made it was worth the anxiety. It's smooth and rich.and tasty. I know that the next time I make it, it will be a breeze. Anne, thanks for a simple and delicious recipe. I would never have thought I'd be making my own Ricotta. item not reviewed by moderator and published
I was trying to make Ricotta from another recipe and it failed when the Anne's episode that included making ricotta aired. I immeditaely tried Annes's recipe and it worked perfectly, tasted great and saved my appetizer. item not reviewed by moderator and published
Check under my review again.Ultra pasturized may NOT be the problem. I have had hit and miss luck with this and Ina's recipe. Maybe I over stir during cooking. Still do not have 100% turn out. But when it does set up. It is AMAZING. item not reviewed by moderator and published
I used ultra pasturized and it came out great (hadn't read this review before I made it). Wasn't a problem for me. item not reviewed by moderator and published
I made it again, and all I could find was ultra pasturized. It DID turn out. I think i must have made some other mistake...before..Too much stirring??? don't know. But just wanted to say I was wrong about the ultra pasturized. Thank you for posting. BTW if anyone does want to try pasturized rather than ultra pasturized for other recipes Trader Joes sells both. item not reviewed by moderator and published

Not what you're looking for? Try:

Homemade Ricotta

Recipe courtesy of Food Network Kitchen