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Creamy Ricotta Cheese (Homemade)

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“I just found this in Food & Wine magazine, and HAD to try it. WOW! It's so much better than even the freshest ricotta you can get out there...and SO easy to make- try it!”
READY IN:
3hrs
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
  2. DO NOT LET THE MILK BOIL.
  3. Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
  4. Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
  5. Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
  6. Transfer the curds to the colander with a slotted spoon.
  7. Gather up the corners of the cheesecloth and secure with twine or a rubber band.
  8. Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
  9. Transfer the ricotta to a bowl or use immediately.

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