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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4.8 33
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
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

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Homemade Ricotta

Recipe courtesy of Food Network Kitchen