Description
This creamy ricotta cheese recipe offers a simple, homemade alternative to store-bought varieties. Made from whole milk and heavy cream, acidified with white wine vinegar, it produces delicate curds that are drained to achieve a luscious texture. Perfect as a side dish or for incorporating into various recipes, this ricotta is fresh, rich, and versatile.
Ingredients
Ingredients
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 teaspoon kosher salt
- 1/4 cup white wine vinegar
Instructions
- Prepare strainer: Set a fine mesh sieve over a large bowl and line it with cheesecloth, allowing space for draining the curds later.
- Heat dairy mixture: In a large saucepan over medium-high heat, combine the whole milk, heavy whipping cream, and kosher salt. Stir frequently and heat until the mixture is very hot and just beginning to simmer, ensuring it does not reach a full boil.
- Add vinegar to curdle: Remove the saucepan from heat and stir in the white wine vinegar. The acid will separate the liquid into curds and whey within a couple of minutes.
- Let curds form: Allow the milk mixture to sit undisturbed for about 2 minutes to fully curdle, resulting in visible curds forming.
- Drain the curds: Carefully pour the curdled mixture into the prepared sieve lined with cheesecloth. Let it drain for about 20 minutes for a creamier ricotta or longer if a thicker consistency is desired.
- Store or serve: Use the ricotta immediately or transfer it to an airtight container and refrigerate. It can be kept for up to 5 days when stored properly.
Notes
- Use whole milk and heavy cream for the creamiest texture; lower fat milks will produce less rich ricotta.
- Do not boil the milk mixture; heating until just simmering ensures the best curd formation.
- White wine vinegar is preferred for flavor, but lemon juice can be used as an alternative acid.
- Drain longer for firmer ricotta suitable for cooking, or less time for a spreadable cheese.
- Ricotta can be flavored with herbs or salt to taste after draining if desired.
- Always use fresh milk and cream for best results and food safety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian