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+ servings

Homemade Ricotta

Chef Norbert
Ricotta cheese is a very simple to make cheese.
Prep Time 10 mins
Cook Time 20 mins
Draining the Ricotta 20 mins
Total Time 50 mins
Course Appetizer
Cuisine French
Servings 4 Servings
Calories 387 kcal

Recommended Equipment

1 Kitchen Thermometer
1 Cheese Cloth
1 Dutch Oven, 5.5 qt
1 9 " Fine Mesh Strainer


  • 2 quart whole milk
  • 1/2 cup heavy cream
  • 3 tbsp vinegar distilled, white
  • 1 pinch sea salt


Heat the Milk

  • In a large pot over medium-high heat, bring the milk and cream to a temperature of 175 F.
    2 quart whole milk, 1/2 cup heavy cream, 3 tbsp vinegar, 1 pinch sea salt

Add vinegar

  • Add the vinegar and sea salt and stir briefly. Once you add the vinegar, curds will form. Let the mixture sit for 20 minutes undisturbed

Drain the Ricotta

  • Line a colander with a quadruple layer of cheesecloth and set it over a bowl. Ladle the mixture into a colander. Stop draining when the mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it.
  • Cool, transfer to an airtight container, and store for up to one week.

Chef Notes

The recipe can be scaled up or down as desired. You can use pasteurized milk, homogenized milk, and/or cream-line milk, but do not use ultra-pasteurized milk, as it will not work.


Serving: 4 Ounce | Calories: 387kcal | Carbohydrates: 23g | Protein: 16g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 198mg | Potassium: 738mg | Sugar: 24g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Cheese, Ricotta
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