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!
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.
- Straining: As you are letting the cheese strain over a strainer and cloth, keep the cheese covered so it doesn’t dry out.
- 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
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.
