Creamy Ricotta Cheese
This creamy ricotta cheese is ultra creamy, rich, and easy to make at home with just 4 ingredients. Ready in about 30 minutes and perfect for both sweet and savory dishes.
Servings 6
Calories 369kcal
Ingredients
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 teaspoon kosher salt
- 1/4 cup white wine vinegar
Instructions
- Set a fine mesh sieve over a large bowl and line it with cheesecloth. Set aside.
- In a large saucepan over medium-high heat, combine the milk, heavy cream, and salt. Heat the mixture, stirring often, until it’s very hot and just beginning to simmer. Don’t let it come to a full boil.4 cups whole milk, 2 cups heavy whipping cream, 1 teaspoon kosher salt
- Remove the pot from the heat and stir in the white wine vinegar. Within a minute or two, the mixture will separate into curds and whey.1/4 cup white wine vinegar
- Let it sit undisturbed for about 2 minutes to fully curdle.
- Carefully pour the mixture into the prepared sieve and let it drain. For a creamier ricotta, drain for about 20 minutes. For a thicker texture, let it sit longer.
- Use right away or transfer to an airtight container and refrigerate for up to 5 days.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Info calculated based on 1/4-cup (56-gram) servings.
- This recipe yields about 1 1/2 cups (340-370 grams). If you want it less creamy, it yields about 2 cups.
Nutrition
Calories: 369kcal | Carbohydrates: 10g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 109mg | Sodium: 472mg | Potassium: 323mg | Sugar: 10g | Vitamin A: 1430IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 0.1mg