Description
Make fresh ricotta at home! This recipe uses simple ingredients and yields creamy, delicious cheese perfect for pasta or enjoying on its own.
Ingredients
Scale
- 1 quarts (946 ml) whole milk
- 4 tsp white vinegar
- 1 tsp salt
Instructions
- Heat milk in a pot or saucepan over medium-high heat to 180°F (82°C).
- Stir every few minutes, scraping the bottom of the pot to prevent scorching.
- Turn off the heat and gently stir in vinegar and salt.
- Let sit for 15 minutes to allow curds to form.
- Set up a draining apparatus (mesh strainer, cheesecloth, or paper towels in a sieve).
- Pour the curds and whey into the draining apparatus, scraping the pot.
- Let the cheese strain until the desired consistency is reached.
- Making ahead/storage: Finished ricotta will keep in a covered container in the refrigerator for up to 1 week.
Notes
- For a richer flavor, use whole milk with a higher fat content.
- If you don’t have white vinegar, lemon juice can be substituted at a 1:1 ratio.
- The draining time will determine the ricotta’s texture; drain longer for firmer cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Carbohydrates: 5
- Fiber: 0
- Protein: 12
- Cholesterol: 30