Homemade Ricotta Cheese

I have recently started making my own ricotta cheese. I had no idea making your own cheese was so easy. I’ve seen some tutorials on mozarella and cream cheese that seem pretty darn easy but they do call for rennet, which I have never had on hand. When I found out I could make ricotta cheese with these simple ingredients that I ALWAYS have on hand I couldn’t wait to give it a try.

This ricotta cheese is amazing in pasta dishes but it also is great for a lot of different recipes like omelettes, cookies, cakes, and salads. My new favorite way to use this delicious cheese is spreading the ricotta on a piece of toast and then drizzling on some honey. It is so divine…

Homemade Ricotta Cheese

4 cups whole milk

3/4 cup heavy cream

1/2 t kosher salt

1 1/2 T white vinegar

Combine milk, cream, and salt in a saucepan over medium heat stirring every few minutes to prevent scorching. Heat until the milk mixture comes to a light boil and then remove from heat. Wait for the foam to go away and then slowly add in the vinegar. Stir to combine,then set aside for 15 minutes. The milk mixture will separate into the whey and the ricotta cheese. Line a fine mesh strainer with a lint free towel or cheesecloth and poor the milk mixture into it to strain off the liquid (whey) from the cheese. After 15 minutes of straining remove the cheese and store in an airtight container in the fridge.