Did you know that it is very easy to make homemade ricotta cheese with only 4 ingredients?
You only need milk, cream, salt and vinegar to make a deliciously creamy ricotta cheese. No special tools required!
A homemade soft cheese
Ricotta is Italian for “overcooked” and ricotta cheese is a soft cottage cheese with a mild flavor and creamy texture. Pairs well with bold flavors like tomato marinara, basil pesto, or roasted garlic. It is also great with fruit and a drizzle of honey on crostini.
Ricotta versus cottage cheese
While they can be used interchangeably in most recipes, cottage cheese is curd, so the texture is thicker while ricotta is smoother. I find ricotta cheese to be a little sweeter in flavor and richer.
Cottage cheese is less expensive and easier to find than ricotta.
What you need for homemade ricotta cheese
- Milk: The base of this ricotta cheese recipe is milk. Although I use cow’s milk, it can also be made with goat, sheep or even buffalo milk. Do not use ultra-pasteurized (UHT) milk.
- heavy cream It gives ricotta its rich, creamy flavor.
- Vinegar: Vinegar is the acidic ingredient that creates curd. If you don’t have vinegar, lemon juice is a great substitute.
- Salt: Salt is added for flavor.
How to make homemade ricotta cheese
It’s fun and easy to make fresh ricotta cheese!
- Boil the milk, cream and salt in a large pot (recipe below).
- Remove from heat, add vinegar and let sit until curds form.
- Strain the curd into a sieve and enjoy your homemade cheese.
Storage and leftovers
- Store ricotta cheese in the refrigerator for up to 5 days. It may need to be drained or stirred before using.
- It can be frozen, but it will be watery once thawed because the cellular structures that were once frozen will break down, so it may not work as well in recipes. In this case, drain and make sauces or spreads with thawed ricotta.
What can you make with ricotta cheese?
Aside from a classic lasagna, this ricotta cheese recipe can be used in many dishes! It’s the perfect addition to pancakes, cheesecake, inside crepes, or (my personal favorite) over tomato paste.
Did you love this ricotta cheese recipe? Leave a comment and rating below..
Homemade ricotta cheese (4 ingredients)
Homemade ricotta cheese is easy to make with ingredients you probably have on hand and no special tools are required. It’s perfect for homemade pasta dishes and more!
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In a heavy-bottomed saucepan, heat the milk, cream and salt over medium heat while stirring. Cook until the mixture boils.
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Remove from heat, add vinegar and stir to combine.
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Let the mixture sit for 30 minutes to allow curds to form.
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Line a colander or fine-mesh strainer with 2 layers of damp cheesecloth. Carefully place the ricotta curd in the strainer.
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Let drain for 30-45 minutes.
Homemade ricotta cheese will last up to 3 or 4 days if stored in an airtight container in the refrigerator.
Calories: 254 | Carbohydrates: 13gram | Protein: 8gram | Fat: 19gram | Saturated fats: 11gram | Cholesterol: 65mg | Sodium: 262mg | Potassium: 344mg | Sugar: 12gram | Vitamin A: 833UI | Calcium: 295mg | Iron: 1mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Appetizer, Garnish Kitchen American© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.
Adapted from: “No Whey.” Canadian lifeSeptember 2018, 9.
