A grey plate with a slice of toast topped with ricotta, honey, and fresh blueberries with a bowl of ricotta in the background.
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Homemade Ricotta

Gluten-Free | Low-Carb | 5 Ingredients or Less | Make Ahead
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: cheese making recipe, easy homemade ricotta, homemade cheese recipe, how to make fresh ricotta
Servings: 3 cups
Calories: 121kcal
Author: Whitney Reist | Sweet Cayenne


  • 3 ½ cups whole milk
  • ½ cup heavy cream
  • ½ teaspoon Kosher salt
  • 3 tablespoons apple cider vinegar


  • Prepare a fine mesh sieve by lining it with 2-3 coffee filters (to cover all of the mesh) and placing over a large bowl.
  • Whisk together the milk, cream, and salt in a large, heavy-bottomed saucepan. Bring to a slow boil over medium heat, stirring occassionally to prevent scorching. Once it comes to a boil, remove from heat. Slowly stir in the apple cider vinegar and let the mixture sit for 5 minutes. The mixture should curdle (see notes).
  • Gently strain the curds from the liquid by pouring the contents through the prepared strainer. Allow to drain for 20-30 minutes, depending on desired consistency, being careful not to let the curds touch the liquid (or it will not drain). 
    Transfer to a glass storage container and chill until ready to use. 
    Store leftovers for up to 5 days. Some of the liquid will separate from the curds in storage - simply stir it back in before serving!


If the mixture does not curdle, return it to medium-low heat. Stir in an additional tablespoon of vinegar and stir while heating gently until the curds form. 


Calories: 121kcal | Carbohydrates: 6.8g | Protein: 4.8g | Fat: 8.3g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 255mg | Potassium: 217mg | Sugar: 7.5g | Calcium: 130mg