Homemade ricotta is surprisingly easy to make—and definitely worth the little time and effort it takes. With organic whole milk, a splash of cream, and a few simple steps, you’ll have rich, creamy ricotta that makes even the simplest dish feel special. Enjoy it spread on toast, folded into pancakes, or tucked into baked pasta and cheesecake.
Yield: Approximately 4–6 cups, depending on draining time
Ingredients
- 1 gallon organic whole milk
- 1 pint organic heavy cream
- 2 teaspoons kosher salt
- ½ cup distilled white vinegar, plus up to ¼ cup more if needed
Method
- Place a cheesecloth liner into a large colander, dampen it lightly, and set the colander over a deep bowl.
- Combine the milk, cream, and salt in a large, heavy pot. Heat gently to 190–195°F, stirring occasionally to prevent scorching. Avoid a vigorous boil.
- Remove from the heat. Gently stir in ½ cup vinegar for about 10 seconds, then leave undisturbed for 10 minutes.
- Look for white curds separated from pale yellow whey. If the liquid is still milky, gently add more vinegar, 1 tablespoon at a time, and let stand another 5 minutes.
- Gently ladle the curds into the cheesecloth-lined colander.
- Drain according to your preferred texture, using the guide below.
Draining guide
- 15–25 minutes: Soft and creamy for spreading or pancakes.
- 30–45 minutes: Thicker for baked pasta or cheesecake.
- 60 minutes or longer: Firm. For gnocchi, refrigerate and drain further until quite dry.
Cook’s notes
Use milk and cream that aren’t ultra-pasteurized when available. Reserve a little whey to stir back in if the ricotta becomes too firm.
Storage
Refrigerate promptly in a covered container and use within 3–4 days.
Use it in baked pasta
For a comforting make-ahead meal, use well-drained ricotta in our sausage, spinach and homemade ricotta baked rigatoni.