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Chef John's Homemade Ricotta Cheese
Chef John's Homemade Ricotta Cheese
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
100 minutes
Chef John's easy homemade ricotta cheese is a game-changer for all your toast and pasta dishes! Never go back to store-bought again.
Ingredients:
  • 4 cups whole milk
  • 0.5 cup heavy cream
  • 1.25 teaspoons kosher salt
  • 2 tablespoons white distilled vinegar
Instructions:
  • Place a layer of cheesecloth in a mesh strainer and position it over a large bowl or pot.
  • In a sturdy saucepan, mix the milk, cream, and salt over medium-high heat. Stir in a "figure eight" motion occasionally until it reaches 195 degrees F (90 degrees C), just before simmering. Look for rising steam and small bubbles around the edges as visual cues if a thermometer is not available.
  • Remove the pan from the heat, add the vinegar, and gently stir in a "figure eight" motion for 3-4 seconds.
  • Allow the mixture to rest undisturbed for 6 minutes.
  • Gently pour the mixture into the cheesecloth-lined mesh strainer, allowing the whey to drain into a pot or bowl. Let the ricotta drain for 20 to 45 minutes to achieve your desired softness or firmness. Remember, the longer it drains, the firmer the texture when chilled.
  • Using the ends of the cheesecloth, lift the drained ricotta out of the strainer and transfer it to a bowl. Allow it to cool to room temperature on the counter before wrapping and chilling completely.
  • Discard the cheesecloth and enjoy. Ricotta is best served with a final sprinkle of salt.

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