Homemade Ricotta Cheese
This Homemade Ricotta Cheese is such a decadent tasting treat that only requires 3 simple ingredients and is surprisingly simple to make at home.
Servings 16 oz
Ingredients
- 1/2 gallon whole milk
- 1/4 cup heavy cream this is optional but gives a nice consistency to final product.
- 1 tsp salt
- 1/4 cup white vinegar
Instructions
- Line a mesh strainer with a signle layer of cheesecloth and place over a large glass bowl. Set aside
- Place milk and salt (and heavy cream if using) in a large, non-reactive pot over medium heat on the stove
- Heat for ~5 minutes, until milk temperature reaches 180 degrees
- Slowly stir in vinegar
- Remove from heat leave untoched for 1 hour
- Use a ladle to transfer the milk solids from the pot to the cheesecloth covered strainer
- Let the ricotta drain for about 1 hour, until most of hte liquid has drained into the bowl
- Lightly squeeze the cheesecloth to remove any excess liquid and then transfer the ricotta cheese (in your cheesecloth) to a bowl.
- Ricotta Cheese is now ready to eat and will last about 5-7 days in the fridge.
Notes
The heavy cream is optional but does give a nice creamy quality to the finished cheese. I have made it without it and the end ricotta cheese is still a delicious and creamy cheese. The choice is up to you.