10-Minute Homemade Ricotta Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pour 1 gallon of milk and 1/4 cup of half and half into a pot.

Heat on high until it reaches a boil.

Once boiling, squeeze the juice of 1 lemon into the pot.

Add about 2 fingers worth of white vinegar to the pot.

Stir the mixture once and then remove from heat.

Let it sit until the curds separate from the whey, which should be visible on the spoon.

Strain the curds through a cheesecloth or fine mesh strainer to remove excess whey.

Let the ricotta sit out for two days to firm up.

After two days, refrigerate the ricotta and use it as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens