Homemade Ricotta Cheese

After attending the Maine Cheese Fest recently, we are convinced that we need to make our own cheese. We started with the easiest and fastest - ricotta. This is so simple and delicious!

Homemade Ricotta Cheese

time: 45 minutes
yield: 2 cups


  • 8 cups whole milk (not ultra-pasteurized)
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/3 cup white vinegar
  1. Combine milk, heavy cream, and salt in a medium pot.
  2. Cook over medium heat, stirring constantly, until mixture reaches 180 degrees (we used a candy thermometer).
  3. Remove from heat and stir in vinegar. Let sit for 5-10 minutes (curds should be formed when it is done sitting).
  4. Strain through double-layered cheesecloth placed over a colander.
  5. Let it sit for 10-15 minutes over the colander to cool, then squeeze out any remaining moisture.
  6. Remove curds from cheese cloth and enjoy!
Note: our cheese cloth rinsed clean fairly easily, so it is reusable. Just rinse it immediately after straining your cheese, and hang it to dry.



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