How to Make Homemade Ricotta Cheese - The Easy Way!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pour 1 gallon of milk into a large heavy-bottomed saucepan or stockpot.

Add 2 cups of heavy cream to the milk in the saucepan.

Add 1 teaspoon of salt to the mixture and stir to combine.

Heat the mixture over medium heat, stirring occasionally, until it reaches a temperature between 195°F and 200°F, which may take about 30-40 minutes.

Look for small bubbles forming on the surface to indicate it's close to the right temperature, but do not let it boil.

Once the temperature is reached, turn off the heat.

Let the mixture sit for a few minutes to allow curds to form and separate from the whey.

Line a colander with cheesecloth and place it over a bowl to catch the whey.

Pour the curds into the colander, allowing the whey to drain for about 10-15 minutes.

Gather the cheesecloth and gently squeeze to remove excess whey, if desired.

Transfer the ricotta to a bowl and taste; adjust salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens