2-Ingredient Homemade Ricotta Cheese
Make fresh, creamy homemade ricotta cheese with just two simple ingredients in under an hour. This easy recipe creates soft, fluffy ricotta that's perfect for spreading on toast, filling pasta, layering in lasagna, or serving with a drizzle of olive oil and fresh herbs.
Equipment
- Large heavy-bottom saucepan or pot
- Wooden spoon or silicone spatula
- Instant-read thermometer
- Fine-mesh strainer
- Cheesecloth
- Large bowl
- Slotted spoon
Ingredients
- 8 cups whole milk
- ¼ cup white vinegar
- ½ teaspoon sea salt optional
Instructions
- Pour the whole milk into a large heavy-bottom saucepan.
- Heat the milk over medium heat, stirring occasionally to prevent scorching.
- Continue heating until the milk reaches 190°F (88°C).
- Remove the saucepan from the heat.
- Slowly pour in the white vinegar and gently stir 2 to 3 times.
- Let the mixture sit undisturbed for 15 minutes while the curds separate from the whey.
- Line a fine-mesh strainer with cheesecloth and place it over a large bowl.
- Carefully spoon the curds into the cheesecloth.
- Allow the ricotta to drain for 5 to 15 minutes, depending on your preferred consistency.
- Transfer the ricotta to a serving bowl or airtight container.
- Stir in the sea salt if desired. Serve immediately or refrigerate until ready to use.
Notes
Nutritional Information Per Serving (Approximate)
- Calories: 160
- Protein: 11g
- Carbohydrates: 7g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 90mg
- Sugar: 7g
- Fiber: 0g
- Calcium: 28% DV
- Iron: 0% DV
