Homemade Ricotta

Based on 2 ratings
Johanna

Johanna

Test Kitchen Manager and Chef at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
70
min.
Resting

Ingredients

Servings:-4+
1 l whole milk
300 ml heavy cream
1 tsp salt
2 tbsp lemon juice
1 tsp distilled white vinegar
Metric
Imperial

Utensils

  • pot
  • whisk
  • food thermometer
  • slotted spoon
  • basket cheese mold

Nutrition per serving

Cal
395
Protein
10 g
Fat
33 g
Carb
14 g
  • Step 1/3

    • 1 l whole milk
    • 300 ml heavy cream
    • 1 tsp salt
    • pot
    • whisk
    • food thermometer

    Add whole milk, heavy cream, and salt to a pot. Bring to a simmer over medium-high heat, whisking constantly. Stir until the mixture reaches 85°C/185°F, approx. 5 min..

  • Step 2/3

    • 2 tbsp lemon juice
    • 1 tsp distilled white vinegar

    Mix lemon juice and distilled white vinegar, then add to milk and cream mixture in the pot. Bring to a simmer again. Continue stirring until the whey and curds separate. Remove from heat and let sit for approx. 5 min., without stirring.

  • Step 3/3

    • slotted spoon
    • basket cheese mold

    Use a slotted spoon to place the curds into a cheese maker or cheese cloth. Let cool in cheese maker for 10 min. more. Refrigerate and let drain for approx. 1 hr.. The ricotta can be stored in the refrigerator in an airtight container for up to a week.