Homemade Ricotta Cheese リコッタチーズ
Make ricotta when you have leftover heavy whipping cream or milk!
Servings 2 cups
Equipment
- US measuring cup 1 cup = 237ml for those without US measuring cups
Ingredients
- 2 cups heavy whipping cream
- 4 cups milk
- 1 tsp salt
- 3 tbsp white vinegar
Instructions
- Add the heavy whipping cream, milk, and salt in a pot and bring to a boil over medium heat. Stir occasionally to prevent burning at the bottom.
- Once it starts to boil, add the white vinegar, turn the heat down to low, and let it cook for 2 minutes, stirring occasionally. Keep the heat low so it won't boil over the pot. Here you will see the mixture start to curdle.
- Take the pot off the heat, and let it cool for about 15 minutes.
- After 15 minutes, drain the cheese through a cheese cloth or thin kitchen towel placed over a strainer. Let it drain for at least 30 minutes.
- Store in a jar or tupperware. Keep it in fridge for up to 2 weeks.
Video
Notes
This is a great way to use leftover heavy whipping cream and milk when they are approaching their expiration date!
If you don't own any American measuring cups, or you just don't have that much milk or heavy whipping cream left, just remember the 1:2 ratio of heavy whipping cream:milk. Then adjust the amount of salt and vinegar accordingly.
This homemade ricotta cheese is a perfect spread for both sweet and savory crackers or sandwiches. I like to pair the ricotta with fruit jams or honey on crackers! For a savory snack, I like to spread it on toast with salt & pepper and various toppings like tomatoes, avocados, or sunny-side-up eggs.
For a ricotta cheese fluffy pancake recipe, click below!