Super Creamy Homemade Ricotta Cheese

  • 23 mins
  • 5 ingredients
  • Servings 1 lb
  • Prep 15 min
  • Cook 8 min
  • Cuisine
  • Skill Level


  • 1 quart whole milk
  • 1 quart heavy cream
  • 2 cups buttermilk
  • 1 tbs kosher salt
  • 1 1/2 tbs champagne vinegar

This ricotta has no relationship to the stuff you find at the grocery store. It is much thicker and creamier . It is very easy to make and is well worth the effort.

  • Combine the milk, heavy cream, buttermilk, and salt in a heavy bottomed stainless steel pot.
  • Heat over medium heat, stirring gently, until the mixture registers 185 to 190 degrees on a candy thermometer.
  • Reduce the heat to low. then add the vinegar and gently stir once to combine.
  • Curds should form immediately.
  • Remove the pan from the heat and allow the mixture to sit for 15 minutes, without stirring, to allow the whey to drain away from the curds.
  • Gently scoop the curds into a cheesecloth lined sieve.
  • Allow the cheese to drain in the refrigerator overnight.
  • The cheese can be refrigerated for 3 days.

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