How to Make Ricotta Cheese

5 from 1 vote

This is the quick and easy way to make Ricotta Cheese that is perfect for using in pasta dishes, as well as desserts.

Prep Time5

Cook Time30

Resting Time5

Total Time40

Course: Cheese

Cuisine: Italian

Servings: cups

Add milk, cream, and salt (if using) to a pot.
Warm milk to between 195°F and 200°F on medium heat. If you do not have a food-grade thermometer, warming will take between 30-40 minutes, depending on your burner. When you see foam and bubbles form around the edges of your pot, and foam form on the top of the milk/cream mixture, the liquid has most likely reached the proper temperature. (See video.)
Once the milk/cream mixture reaches the proper temperature, turn off the heat but leave the pot on the burner. Pour in the vinegar and stir gently. Allow the milk/cream mixture to sit for 5 minutes.
After 5 minutes, you should see curds forming. If you do not see many curds, add a bit more vinegar. No more than 2 tablespoons of additional vinegar should be necessary to obtain curds.
Once the curds have sufficiently formed, strain the curds and the liquid (whey) into a cheesecloth or flour sack towel lined colander or mesh strainer that has been placed over a bowl. The whey will drain into the bowl, and you will be left with the curds in the lined colander or strainer. Allow the curds to drain for 30 minutes for a cream ricotta or 1 hour for a firmer ricotta.
Once the ricotta is done straining, transfer to a container with a lid and store in the refrigerator. The ricotta will stay fresh refrigerated for about 2 weeks. The "acidic" whey will last approximately 6 months, refrigerated. See video for ideas on how to use the acidic whey.