Ricotta cheese isn’t something I always keep on hand. When I want to make pasta, pizza, or a dessert with the cheese, it used to go on my grocery list. However, with a toddler in the house, I always have an abundant supply of whole milk. I recently discovered how easy it is to make fresh homemade ricotta with whole milk. It takes less than 10 minutes of work (plus an hour to drain the cheese) and I think the flavor is better than the store-bought stuff!
Homemade Ricotta Cheese
- 4 cups whole milk
- ¼ teaspoon salt
- ¼ cup white vinegar or lemon juice
- 1 toddler (optional)
Line a colander with a few layers of cheesecloth and place it over a bowl. Add all of the ingredients to a 4-cup liquid measure and stir. Heat in the microwave for about 4 minutes, until the milk is simmering but not boiling and the solids in the milk start to separate from the liquids.
Pour the mixture into the prepared colander and allow it to drain for about an hour. After an hour, the whey will have separated from the curds. What’s left in the cheesecloth is your ricotta.
Use it in lasagna, pizza, ice cream, cheesecake, or just grab a handful and enjoy!