Homemade Ricotta

Total Time:
30 min
5 min
15 min
10 min

4 to 6 servings


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.

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    31 Reviews
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    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
    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.
    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
    I used ultra pasturized and it came out great (hadn't read this review before I made it). Wasn't a problem for me.
    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!!!!!
    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.
    Heaven! OMG! I made cheese! This was so easy and absolutely amazing! My guests LOVED it!
    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.
    I've made this several times and it's sublime. However I like to add about ? - 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.
    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.
    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!
    The very best I ever made!
    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!
    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.
    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. 
    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!
    Extremely easy to make. Super delish! Thank you chef Anne for sharing so many wonderful recipes!
    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.
    OMG.. Fantastic don't think I will ever use store bought again!!
    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!
    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.
    Extremely easy to do and great fresh taste. I won't bother with store bought now that I have made this!
    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 <3
    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.
    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!
    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!!!!!!!!!!!!!
    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!
    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.
    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.
    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!
    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.
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