Homemade Ricotta Cheese

Written by Published on in Everything Else, Pasta
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Have you ever wondered how to make your own ricotta cheese? It’s so easy and delicious, you will never buy it again!

Ingredients

Whole milk (Pasteurized NOT ultra pasteurized) heavy cream, filtered water, kosher salt, distilled white vinegar and bottled lemon juice.

Homemade Ricotta Cheese
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Homemade Ricotta Cheese

5 from 1 vote
Recipe by Jeni Gough Cuisine: ItalianDifficulty: Medium
Prep time

5

minutes
Cooking time

1

hour 
Yields

3

lbs

Ingredients

  • 1 gal 1 whole milk

  • 1 pint 1 heavy cream

  • 1 pint 1 filtered water

  • 1 tbsp 1 Kosher salt

  • 1/4 cup 1/4 bottled lemon juice

  • 1/4 cup 1/4 distilled white vinegar

Directions

  • In a large pot whisk together milk, cream, water and salt, on low, bring temp up to 200° Fahrenheit slowly, this may take an hour. Stir frequently, don’t scald milk to bottom of the pan.
  • When milk reached 200°, pull off heat and add lemon juice and vinegar, stir well and let set for 15 minutes.
  • Strain cheese through a fine sieve and cheese cloth.
  • Store in airtight container in refrigerator for up to a week.

Recipe Video