At first glance, homemade ricotta might seem intimidating, but it’s actually one of the simplest and most rewarding kitchen projects.
With just a bit of time and patience, the result is a creamy, fresh cheese that’s endlessly versatile. It’s perfect spread on crispy homemade crostini, topped with juicy tomato slices, fragrant basil, and a drizzle of quality olive oil. It also pairs beautifully with ripe summer peaches and a touch of hot honey.
One especially indulgent way to enjoy it is as a rich dollop melting into a bowl of slow-cooked ragù over homemade pappardelle, an unforgettable combination.
This recipe makes a little over a cup, but be assured once you make it, going forward you will double, maybe even triple the recipe!
Simple Ricotta Magic
4
servings1
minute30
minutesIngredients
4 cups 4 whole milk
1 cup 1 heavy cream
3 tbsp. 3 white vinegar
Pinch salt
Directions
- In a large stock pot, on medium heat bring milk and cream to 190 degrees, ensuring you do NOT let the milk and cream boil (if you don't have a thermometer, just heat until you see steam coming up from the pan, and some froth on top).
- Remove pan from heat and add vinegar in 1 tbsp at a time, stirring between.
- Let sit for 10 minutes to allow the curdles to form.
- Line a strainer with cheesecloth or a large coffee filter.
- Using a slotted spoon, remove the curdles from the pot and place into the strainer.
- Allow to sit for 10-15 minutes, then give it a gentle squeeze.
- Place into a bowl and add salt (I recommend Fleur de Sel).
- Refrigerate for at least an hour before serving.
- Use within 5 days of making.
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