IvanEats recipe

Homemade Ricotta

Name: Homemade Ricotta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 2 l milk (not ultra-pasteurized), whole; 3 dl heavy cream (not ultra-pasteurized); ¾ dl white wine vinegar or lemon juice; 2–3 tsp salt

Prep 10 minCook 30 minOriginal: 1

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Ingredients

2 l milk (not ultra-pasteurized), whole3 dl heavy cream (not ultra-pasteurized)¾ dl white wine vinegar or lemon juice2–3 tsp salt

Method

Pour the milk and cream into a large pot and heat gently over medium heat, stirring occasionally to prevent scorching. Bring the mixture to 85–90°C (85–90°C), then remove from the heat.
Add the vinegar or lemon juice and stir briefly. The milk should begin to curdle almost immediately. Let it sit undisturbed for 10–15 minutes to fully separate.
Line a sieve with cheesecloth or use a cheese basket, then gently ladle in the curds. Let the ricotta drain for 30–60 minutes, depending on how thick you want it.
Transfer the ricotta to a bowl or plate and serve.

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