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Easy Ricotta Cheese

Easy Ricotta Cheese Did you know that you can make [...]

Easy Ricotta Cheese

Did you know that you can make Ricotta cheese at home, in under one hour, and it tastes waaaaaayyyyy better than the stuff you buy at the grocery store? Sounds too good to be true, huh? It's not. I promise.

I've discovered that you can make almost anything you like at home, from scratch. The good part about that is you don't get all of the added preservatives, and junk that you can't pronounce.

Another benefit is the ability to create your own flavor profiles. You can easily season this ricotta cheese by stirring in minced garlic, herbs, olive oil, squeeze of fresh lemon juice, etc after its done. Trust me, you will never go back to the store bought stuff after you try this easy, peasy recipe.

  • 2 cups whole milk
  • 1 cups heavy whipping cream
  • 1 tsp Balsamic glaze (for drizzle)
  • 1/3 cup white wine vinegar
  1. In a medium sauce pan over medium high heat, combine milk, cream and salt. Heat to 190 – 195 degrees. The mixture should be simmering, not boiling.
  2. Remove from heat and pour in the white wine vinegar. Stir gently to combine, then leave it alone for 5 – 7 minutes. Curds will begin to form.
  3. Place a fine sieve inside a bowl. Place cheesecloth in the sieve and pour the mixture through to drain the whey. Allow drained curds to sit in the cheesecloth for 20 minutes (for softer ricotta) and up to one hour (for firmer ricotta).
    If desired, add herbs, at this point.
  4. Store in refrigerator in an air tight container for 2 – 3 weeks.
  5. NOTE: Adding a tablespoon or 2 of sugar can easily turn this into a lovely sweet treat with fresh fruit!