homemade ricotta cheese.

Making ricotta at home is so fast and easy! And less expensive than store bought ricotta as well.

There are many many ways to make ricotta cheese but this is the method that I use and like.

You’ll need:
A pot
A strainer
Cheesecloth
2 qts milk
1 cup heavy cream
2 tablespoons vinegar

Combine the milk, cream, and vinegar in the pot and bring to a boil for a few minutes. You’ll see the milk curdling as it boils. Let it cool and then strain. Squeeze to get the excess liquid out.

You can strain it warm if you want warm ricotta but it will curdle a bit more as it cools so you’ll yield a little more that way.

You can use the leftover whey in baked goods or as a replacement for water in soups.

If the mixture is boiling add a bit more vinegar until you see it curdle.

You can very easily half or double this recipe. As is it yields about three cups of ricotta. But I snack as I strain it do I could be wrong. ;)

Enjoy! It’s soooo yummy!

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Do you make ricotta? If so, how?

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4 comments
  1. Kelli said:

    Yum! Have you made homemade mozzarella? I haven’t yet, but I’ve been wanting to try it for a while now!

  2. Brooke said:

    I feel like I’ve made ricotta before with just milk and lemon juice. I’m going to have to look into that.

    • oneowl said:

      You can make it like that too. The heavy cream makes it a little thicker and Tyler really likes vinegar. :)

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