Have you ever wanted to try making homemade cheese? If so, this easy & delicious homemade ricotta is the perfect place to start! This ricotta recipe is just a few ingredients and is so delicious and creamy that you will never want store bought ricotta again!

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Who knew that homemade ricotta would be so easy to make?

Although the recipe is quite easy, here are a few helpful tips that will make your ricotta that much better.

Take care when choosing your ingredients for this recipe. It is very important that you use whole milk and heavy cream for this recipe. Using dairy with less fat will prevent curds from forming.

When cooking, be certain that you are only gently stirring your ricotta. Stirring too frequently or to harshly will cause all of your curds to break apart.

Keep a close eye on this, it will burn in the blink of an eye and your whole recipe will be ruined!

My favorite way to eat this ricotta is with toasted baguette but I have also made homemade ravioli and lasagna with it and it was delicious!

What You Will Need

6 cups whole milk

3 cups heavy cream

3 tbsp. distilled white vinegar

1 1/2 tsp. kosher salt

1 baguette

olive oil, black pepper & sea salt (for serving)

How to Make Homemade Ricotta

Line a large colander with 2-3 layers of cheesecloth. Place colander over large bowl. Set aside.

In large pot, combine whole milk, heavy cream, vinegar and kosher salt. Heat over medium to medium low heat until liquid comes to a low boil.

Continue to simmer for an additional 5-10 minutes or until you see the solids begin to separate from the whey.

Gently pour the mixtures into your cheesecloth lined colander and allow to drain for at least 30 minutes.

While ricotta is draining, slice your baguette into 1/2 inch slices. Place the rounds in a single layer on a baking sheet and drizzle with olive oil, salt and pepper. Bake in a 350 degree oven for about 5 minutes or until they are beginning to turn light brown.

Once most of the liquid has drained, gather the cheesecloth and gently squeeze to remove any remaining liquid.

To serve, drizzle ricotta with a high quality olive oil, plenty of freshly cracked black pepper and a sprinkling of sea salt with your toasted baguette slices.

This ricotta is best served still slightly warm (right after making) or at room temperature.

Store in an air tight container in the refrigerator for up to 4 days.

For another delicious recipe, try out my Homemade Ricotta Toasts with Spring Peas and Lemon!

Homemade Ricotta

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Course Appetizer

Ingredients

  

• 6 cups whole milk
• 3 cups heavy cream
• 3 tbsp. distilled white vinegar
• 1½ tsp. kosher salt
• 1 baguette (for serving)
• olive oil, sea salt, black pepper (for serving)

Instructions

 

• Line a colander with at least 2 layers of cheesecloth and place over a large bowl. Set aside.
• In large saucepan, combine whole milk, heavy cream, vinegar and kosher salt.
• Bring to a simmer over medium heat and cook for approximately 5-10 minutes or until you see the curds have separated from the rest of the liquid.
• Once separated, pour the curds and whey into cheesecloth lined strainer and allow to drain for at least 30 minutes.
• To serve, place ricotta on platter and top with a heavy drizzle of olive oil, freshly cracked black pepper and a generous sprinkling of sea salt. Serve with toasted baguette rounds.

I hope you enjoyed making this easy, delicious homemade ricotta recipe!