15 Minute Creamy Homemade Ricotta Cheese from Scratch
Learn how easy it is to make creamy ricotta cheese using none other than white vinegar and whole milk. And the whole recipe takes 15 minutes plus it saves you some money. All you need is a trusted thermometer and you'll be ready to make ricotta cheese lasagna and more!
Servings 2 cups
Equipment
- cheesecloth
- strainer
- oil and candy thermometer that attaches to the side of a saucepan
Ingredients
- ½ gallon whole milk
- 1 teaspoon salt
- 3 T white vinegar or more as needed
Instructions
- In a saucepan with a thermometer attached to the sides, heat the milk and salt over medium heat until reaching a temperature of 185-195˚. Adjust the heat to maintain the temperature of the milk.½ gallon whole milk, 1 teaspoon salt
- Once the temperature has been reached, pour the vinegar and stir into the milk. Turn off the heat and allow the milk to sit for 10 minutes. Hopefully the milk will separate into curds.3 T white vinegar
- Use a slotted spoon to gently spoon the curds into cheesecloth set over a bowl or pan. Drain the ricotta. Taste and correct for seasoning.
Notes
Storage
- Homemade ricotta will keep in the refrigerator for about 5 days. Chill in an airtight, sealed container.
- Pour or strain off any whey that appears during refrigeration.
