Homemade Ricotta Cheese

An easy way to use up all your leftover milk and heavy whipping cream!


I tend to buy milk and heavy whipping cream thinking that I would use it all up before the expiration date, especially milk! Yet I still find myself looking at a milk jug with a nearing expiration date at least once a month…

This is the recipe to make that leftover milk and heavy whipping cream into ricotta cheese. This curdled goodness is very versatile and can be used as both a savory and a sweet spread on bread or crackers, or even an ingredient to make fluffy pancakes and rich scrambled eggs.

Here are the ingredients you need: milk, heavy whipping cream, vinegar, and salt. Simple!

Making homemade ricotta cheese

If you don’t have a full 2 cups of heavy whipping cream or a full 4 cups of milk left as suggested in the recipe below, no worries! Just remember the ratio of 1:2 = heavy whipping cream : milk, and then adjust the amount of salt and vinegar accordingly.

3 Tips for Making Homemade Ricotta Cheese

  • Cooking: Keep the heat from medium to low. You do not want to burn the bottom as you are cooking, nor do you want the ingredients to overflow.
Making homemade ricotta cheese
  • Straining: As you are letting the cheese strain over a strainer and cloth, keep the cheese covered so it doesn’t dry out.
Making Homemade Ricotta Cheese
  • Seasoning: I do not recommend seasoning the cheese as you are cooking it in the pot. If you plan on making savory or sweet spreads with this cheese, I’d recommend that you add those seasonings after the straining step.

Homemade Ricotta Cheese リコッタチーズ

Make ricotta when you have leftover heavy whipping cream or milk!
Course Side Dish, Snack
Keyword Cheese, Ricotta Cheese
Total Time 1 hour
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.
    Making Homemade Ricotta Cheese
  • 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.
    Making Homemade Ricotta Cheese
  • Take the pot off the heat, and let it cool for about 15 minutes.
    Making Homemade Ricotta Cheese
  • 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.
    Making Homemade Ricotta Cheese
  • Store in a jar or tupperware. Keep it in fridge for up to 2 weeks.
    Making Homemade Ricotta Cheese

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!

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