Homemade Ricotta is So Easy To Make!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pour 1/2 gallon of whole milk into a heavy-duty pot (Dutch oven) over medium heat.

Heat the milk until it reaches 190°F, watching for bubbles around the edges. Stir constantly to prevent scorching.

Once at temperature, turn off the heat and add 1 teaspoon of salt and distilled white vinegar.

Stir the mixture in a figure-eight motion a couple of times to help curds separate from the whey.

Let the mixture sit for 10 minutes to allow curds to form.

Prepare a fine-mesh strainer lined with cheesecloth over a bowl or pot, ensuring the bottom doesn't touch the liquid.

After 10 minutes, pour the curds and whey into the strainer and let it drain for 15 minutes for a creamier texture.

After draining, check the texture of the ricotta. If desired, use a food processor to blend it for a creamier consistency, adding a little whey if necessary.

Serve the ricotta with a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens