Makes about 15 ounces
Ricotta—meaning “recooked”—is appreciated for its delicate character and the resourcefulness of Italian cheesemakers, who coax out every last curd of cheese by reheating whey left over from making other varieties like mozzarella or pecorino. It’s a beloved staple in lasagna and desserts, but its mild flavor and cloudlike texture make it just as lovely spread on toast, folded into omelets and spooned over roasted fruit or warm soups. While traditional ricotta is made from reheated whey, this homemade version starts with simple, accessible ingredients and yields a more memorable result than most store-bought varieties. Use the freshest and highest quality milk you can find.
8 cups (½ gallon) whole milk
½ cup heavy cream
1½ teaspoons kosher salt
¼ cup white distilled vinegar
Line a fine-mesh strainer with cheesecloth and place over a large bowl or ricotta cheese mold set on a tray. In a heavy-bottomed pot, combine the milk, heavy cream and salt. Heat over medium-high heat, stirring frequently, until the temperature on an instant thermometer reads 195°. This is the point right before it starts to simmer. If you don’t have a thermometer, look for steam rising off the surface and bubbles starting to form around the edge of the pan. Turn off the heat and add the vinegar, gently stirring in a figure eight motion for about 10 seconds to fully incorporate. Cover and let sit, untouched, for 20 minutes.
Ladle the curds into the lined mesh strainer or ricotta mold. Let the ricotta drain anywhere from 20 to 60 minutes, depending on how soft or firm you would like your cheese to be. Keep in mind that it will continue to firm up when chilled. Once drained, remove from the cheesecloth or mold and let cool on the counter to room temperature. Taste and add salt if needed before serving.
Cover tightly and store in the refrigerator. Use quickly for the best taste and texture. If the ricotta dries out too much during storage, add a splash of heavy cream to reach the desired consistency.
