Making your own ricotta is surprisingly easy and the results are astounding. The cheese is creamier with a deliciously subtle milk flavor -- plus by making it yourself, you know it doesn't have any fillers or stabilizers. Our recipe comes from chef Dan Bonanno, of A Pig in a Fur Coat in Madison, Wisconsin.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Pour milk into a large pot. (For extra-creamy ricotta, add the whipping cream, too.) Stir in the salt. Slowly warm the milk over medium heat. When you notice steam and tiny bubbles forming on the surface, check the temperature. At about 180° or 185°, just shy of boiling, remove the pot from the heat.

  • Gently stir in the vinegar. You'll see curds forming immediately. Let stand 10 minutes. Meanwhile, line a sieve with a double layer of damp 100-percent-cotton cheesecloth. Place the sieve in a larger pan. With a slotted spoon, ladle the curds into the sieve.

  • Let drain for 20 to 60 minutes, depending on how dry you want your ricotta. (A short strain will make a soft cheese for spreading or dolloping. A longer strain yields firm curds to scatter on salads or pasta.) Lift the cheesecloth and squeeze gently. If the liquid runs clear, squeeze a little more. When the liquid runs milky, stop. Discard cheesecloth and drained liquid. You'll have about 4 cups of cheese; store in an airtight container in the fridge for up to 7 days.


Do not use lowfat or fat-free milk to make ricotta. The flavor comes from the fat in the milk.

Nutrition Facts

134 calories; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 22 mg cholesterol; 223 mg sodium. 286 mg potassium; 10 g carbohydrates; 0 g fiber; 11 g sugar; 7 g protein; 0 g trans fatty acid; 351 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 1 mcg vitamin b12; 245 mg calcium; 0 mg iron;