Ricotta Cheese

I have to admit, making cheese was a bit intimidating. A few years ago, my mom and I went to Sicily and visited a farm where they made Ricotta cheese. The family had a small operation and welcomed visitors to watch the cheese making process and sample the delicious warm cheese freshly made. I could just close my eyes and see us outside standing around a rustic table set with crackers and bowls of creamy ricotta. It was unforgettable. Since that day, I’ve seen recipes for making ricotta cheese and the ingredients were simple…cream, milk, salt and vinegar. I can do this! And I did!

I came across a recipe from one of my favorite Chefs, Ina Garten. Her cookbook, Make It Ahead has an easy recipe. I finally got the nerve to make CHEESE! It’s amazing, when you add the vinegar to the milk and cream how science takes over. For just 1 minute, the mixture starts to curdle and curds form. Don’t forget to set your 1-minute timer!

The possibilities are endless when it comes to the many uses, tastes and recipes for ricotta cheese. My first-time making ricotta, John and I kept it simple, a toasted baguette rubbed with a garlic clove. Spread with the creamy ricotta and top with slices of ripe tomatoes with basil thinly sliced. Serve with a glass of chianti or a fruit forward red blend, a Raymond Sauvignon Blanc would be a wonderful wine too. You may want to skip the rest of dinner and just have this delicious bruschetta with a salad.

Keep on the lookout for upcoming recipes using my homemade ricotta.

Ricotta Cheese

  • Servings: Makes approximately 2 cups
  • Difficulty: easy
  • Print

Creamy, rich ricotta cheese is perfect and delicious.


– 4 cups (1 quart) whole milk
– 2 cups (1 pint) heavy cream
– 1 teaspoon kosher salt
– 3 tablespoons white wine vinegar

Cheesecloth – dampened (a little wet)

Strainer or Sieve


    Do this step first:

    Set a medium strainer or sieve over a deep bowl. Line it with two double layers of dampened cheesecloth. 

  1. In a medium saucepan (stainless-steel or enameled pot such as a dutch-oven work best), pour the milk and cream then stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Watch closely and stir making sure the mixture doesn’t scorch on the bottom of the saucepan. 
    2. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute (yes, only 60 seconds), until it curdles. 
    3. Carefully pour mixture into the cheesecloth lined strainer and allow it to drain into the bowl for about 20-25 minutes. Discard some of the liquid periodically as it’s draining. The longer the cheese drains, the thicker the cheese. Transfer the Ricotta to another bowl. Discard the cheesecloth and liquid. You can use immediately or refrigerate. It’s so delicious!

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