Homemade Ricotta Cheese

Homemade ricotta cheese made with whole milk, cream, vinegar, and salt. Gently heated and drained for a soft, fresh texture you can adjust for spreading, whipping, or baking.

Course Cheese, Condiment, Spread

Cuisine Italian

Keyword easy ricotta recipe, fresh ricotta, homemade ricotta cheese, how to make ricotta, ricotta from milk and cream, whipped ricotta base

Prep Time 5

Cook Time 15

Total Time 20

Servings to 3 cups

Calories 215kcal

Author Cathy Pollak

Equipment

heavy based pot (large) Prevents scorching and allows even heating.
digital thermometer Essential for hitting the correct curd-forming temperature.
mixing bowls (small and large) For dissolving the acid and salt and catching the whey during draining.
cheesecloth or clean kitchen towel. For gentle draining.
Colander Holds curds while whey drains.

Ingredients

8 cups (1.9 L) whole milk (not ultra-pasteurized)
2 cups (480 ml) heavy cream
¼ cup (60 ml) white vinegar
1½ tsps (9 g) kosher salt

Instructions

Add the milk and cream to a large heavy-bottomed pot. Heat over medium-low heat, stirring occasionally to prevent scorching, until the mixture reaches 180–185°F (82–85°C). Do not allow it to boil.
8 cups (1.9 L) whole milk, 2 cups (480 ml) heavy cream
While the dairy heats, whisk the vinegar and kosher salt together in a small bowl until the salt is fully dissolved.
¼ cup (60 ml) white vinegar, 1½ tsps (9 g) kosher salt
Once the dairy reaches the target temperature, remove the pot from the heat. Slowly pour in the vinegar mixture and give one gentle stir with a spoon to distribute it.
Let the mixture sit completely undisturbed for 10–15 minutes, allowing the curds to fully separate from the whey.
Line a large colander with 2–3 layers of fine-mesh cheesecloth or a clean kitchen towel and place it over a large bowl. Carefully ladle or pour the curds and whey into the lined colander.
Allow the ricotta to drain for 10–15 minutes for a creamy, spreadable texture, or 20–30 minutes for a firmer ricotta suitable for baking.
Transfer the drained ricotta to an airtight container and refrigerate. Use within 5 days.

Notes

Ultra-pasteurized milk will not reliably form curds.
Temperature matters more than timing; watch the thermometer.
Do not stir after adding the acid or the curds will break.
Drain time determines final texture and the amount of ricotta you are left with.

If you’re making this homemade ricotta cheese, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition