Homemade Ricotta

Ingredients

• 8 cup whole milk
• 1.5 tsp salt (Use 1–1½ tsp, to taste.)
• 0.25 cup white vinegar
• white vinegar (A little extra, only if additional curds do not form during the second heating.)
• 0.5 cup heavy cream (Optional; add with the milk for richer ricotta.)

Steps

1. 1

   Pour the whole milk into a large pot. Slowly heat it to about 190°F, until it is steaming hot but not boiling. If using the optional heavy cream, add it with the milk.

2. 2

   Remove the pot from the heat. Add the salt and white vinegar, then stir gently once or twice—do not vigorously agitate the mixture.

3. 3

   Cover the pot and leave it undisturbed for 15–20 minutes, allowing the curds to form.

4. 4

   Scoop the formed curds into a ricotta basket or fine-mesh strainer so the whey can drain.

5. 5

   Check the remaining whey. If it is still white and milky, heat it again to about 190°F. This reheating step is the trick for extracting more cheese.

6. 6

   If additional curds do not begin forming during the second heating, add a little more white vinegar.

7. 7

   Cover the reheated whey and let it rest for 10 minutes, then strain or scoop out the additional curds and add them to the ricotta basket or fine strainer.

8. 8

   Let the ricotta drain until it reaches your preferred consistency, then chill it before serving.

Notes

A regular mesh strainer may be used instead of a ricotta basket. The source does not specify a precise draining time; drain until the desired consistency is reached. The optional cream makes a richer ricotta.

Nutrition per serving

• cheese-making
• Italian
• vegetarian
• gluten-free
• fresh cheese
• no-bake
• stovetop