If you are new to cheese making at home and want to start with the easiest, creamiest, dreamiest of homemade cheeses, look no further than this fresh ricotta cheese!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
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Servings: 3cups
Calories: 121kcal
Author: Whitney Reist | Sweet Cayenne
Ingredients
3 ½cupswhole milk
½cupheavy cream
½teaspoonKosher salt
3tablespoonsapple cider vinegar
Instructions
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!
Notes
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.