Homemade Ricotta

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 cups


  • 6 cups whole milk
  • 3 cups heavy cream
  • 1 teaspoon kosher salt
  • 5 tablespoons white distilled vinegar


  1. Bring milk, heavy cream and salt to a boil in a large pot over medium-high heat. Don’t let it actually boil. Keep an eye on it and stir occasionally. As soon as you see the first bubbles surfacing, add vinegar, turn heat off and stir. Let mixture sit for a few minutes.
  2. Line a large mesh strainer with two layers of cheese cloth over a large bowl. Pour milk through strainer and let it drain for at least 1 hour.
  3. Refrigerate for a couple hours before using.
  4. I like to cover my ricotta with the overhanging pieces of the cheesecloth and store in my freezer as it is, in the bowl lined with the mesh strainer and let the ricotta drain overnight or for a few hours, this way you’ll obtain a very firm ricotta.
  5. This recipe makes a little bit over 2 cups of ricotta.