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An overhead view of drained Ricotta on a plate with a small spoon next to it. The plate is surrounded by decorative items.

How To Make Whole Milk Ricotta Cheese - Easy Recipe

5 from 4 votes
Making your own homemade Ricotta cheese couldn't be easier. You only need a few simple ingredients to make Ricotta from whole milk which you can use in lots of different recipes.
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Course: Appetizer, ingredient
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Rest Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Calories: 311kcal
Author: Rebecca Foxley

Ingredients
 
 

  • 2 L Whole Milk
  • 1 tsp Salt
  • 40 ml White Distilled Vinegar

Instructions

  • Pour the whole milk into a large non-reactive, stainless steel, heavy-bottomed pan and stir in the salt.
  • Gently heat the milk, stirring continuously, until it reaches 85°C (185°F) on a thermometer.
  • Remove the pan from the heat and carefully stir in the vinegar just enough to mix it evenly.
  • Cover the pan with a lid and allow it to sit undisturbed for about 2 hours. This resting time is crucial for the curds to fully develop. Avoid stirring during this period to prevent the ricotta from becoming grainy.
  • After the resting period, prepare a colander by lining it with a double layer of muslin or a fine-meshed bag.
  • Slowly pour or ladle the milk mixture into the colander, letting it drain for 1-2 hours based on your desired consistency, longer for drier ricotta.
  • Once the ricotta has drained sufficiently, transfer it to a bowl, breaking it into the desired texture and giving it a gentle stir.
  • Store the fresh ricotta in an airtight container in the refrigerator for up to 2-3 days.

Nutrition Estimate

Calories: 311kcal | Carbohydrates: 24g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 778mg | Potassium: 774mg | Sugar: 25g | Vitamin A: 835IU | Calcium: 635mg | Iron: 0.01mg