Easy Homemade Ricotta Cheese

Follow our step-by-step guide on how to make Easy Homemade Ricotta Cheese.

1. Step 1

   Begin by lining a mesh strainer with cheesecloth and positioning it over a deep bowl or pot to catch the whey.

2. Step 2

   In a sturdy saucepan, combine whole milk, heavy cream, and kosher salt.

3. Step 3

   Heat this mixture over medium-high heat, stirring occasionally in a gentle figure-eight motion, until it reaches 195°F (90°C).

4. Step 4

   This temperature is just shy of simmering, marked by rising steam and tiny bubbles forming at the edges.

5. Step 5

   Once the mixture hits the target temperature, turn off the heat and gradually stir in white distilled vinegar for about 3 to 4 seconds.

6. Step 6

   Allow the mixture to rest undisturbed for 6 minutes, giving the curds time to form.

7. Step 7

   Carefully ladle the curds into the cheesecloth-lined strainer, letting the whey drain into the bowl or pot below.

8. Step 8

   Depending on your desired texture, let the ricotta drain for 20 to 45 minutes; longer draining yields a firmer cheese.

9. Step 9

   After draining, gather the cheesecloth's ends and lift the ricotta from the strainer.

10. Step 10

    Transfer it to a bowl and allow it to cool to room temperature.

11. Step 11

    Wrap it up and chill thoroughly in the refrigerator before serving.

12. Step 12

    When you're ready to indulge, remove the cheesecloth and savor your homemade ricotta cheese, adding a pinch of salt if desired for that perfect flavor enhancement.

13. Step 13

    Enjoy the satisfaction of creating this creamy delight from scratch!.