Easy and Delicious Homemade Ricotta Recipe

By Rex Marketing & CX Team

Ricotta spread on toast with milk bottles, vinegar, and a bowl with spoon on a geometric background

 Why This Homemade Ricotta Recipe Beats the Supermarket Tubs

A homemade ricotta recipe is a culinary revelation that is far superior to plastic supermarket tubs. While traditional ricotta uses leftover whey, this simplified home version uses whole milk and heavy cream to produce a fluffier, creamier texture. By using Better Than Champagne Chardonnay Wine Vinegar, opens in a new tab as the curdling agent, you infuse the cheese with a delicate brightness. This fresh cheese is ready in about an hour and serves as a versatile foundation for both sweet and savory dishes.

My ricotta is better than your supermarket’s ricotta. Cheesemaking sounds intimidating, but making your own ricotta could not be easier or tastier. Just be mindful of the milk you are using and take your time with each step.

The Secret to Creamy Curds

This version is best enjoyed on the same day it is made when it is lighter and creamier in texture. We use Better Than Champagne Chardonnay Wine Vinegar, opens in a new tab to trigger the curdling process. This craft vinegar provides a clean, sophisticated acidity that pairs beautifully with the richness of Jersey milk and heavy cream.

Versatile Serving Suggestions

  • On Crostini: Blend fresh herbs into your ricotta and spread over grilled bread. Top with sundried tomatoes or a drizzle of finishing olive oil.
  • As a Dessert: Scoop a portion of ricotta onto a plate with fresh berries. Drizzle with honey and finish with a pinch of flaky sea salt.
  • In Gourmet Eggs: Fold fresh ricotta into soft-scrambled eggs just before serving for a rich, restaurant-style brunch at home.

Tips for Mastering Your Homemade Ricotta Recipe

  • Select the Right Milk: Use high-quality whole milk. Avoid ultra-pasteurized varieties, as they will not curdle properly. Local milk from Jersey breed cows is ideal for a fatty, rich taste.
  • The Power of the Rest: Once you add the vinegar, shut off the burner and stop stirring immediately. Letting the milk sit undisturbed for 20 minutes is the secret to a fluffier texture.
  • Control the Consistency: Drain the curds in a lined colander for about 20 to 22 minutes. If you want a wetter cheese, drain for less time. If you need a drier ricotta for lasagna, let it drain longer.
  • Use Non-Reactive Pots: Use a heavy stainless steel or enameled cast iron pot. This prevents burning and ensures even heat retention during the boiling process.

 

FAQs About Homemade Ricotta

Can I use any vinegar for a homemade ricotta recipe?

You can use different acids, but Better Than Champagne Chardonnay Wine Vinegar offers a delicate flavor that doesn't overpower the cream. Stronger vinegars may leave an unwanted aftertaste.

Why is my homemade ricotta grainy?

Graininess often happens if the milk is boiled too vigorously or stirred too much after the vinegar is added. Slow heating and an undisturbed rest period ensure a smooth, mousse-like texture.

How long does fresh homemade ricotta stay fresh?

It is best immediately after draining. You can store it in a lidded container in the refrigerator for about two days, though it will firm up slightly as it chills.

Which vinegar to use, and why

You need a clean acid to split the milk. White wine vinegar works and leaves no aftertaste, unlike distilled vinegar. We use Better Than Champagne Chardonnay Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.

Make it ahead and keep it

Eat it the day you make it. It keeps a couple of days in the fridge but loses its texture.

What to cook next

Try Cheese Fondue, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.

Related products

Chardonnay Wine Vinegar front bottle view — craft wine vinegar

Better Than Champagne Chardonnay Wine Vinegar

Prices: From $13.00

- go to product better than champagne chardonnay wine vinegar

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Homemade Ricotta

American Vinegar Works

Servings

Makes approx. 1 lb

Prep Time

5 minutes

Cook Time

1 hours

Cuisine

Italian-Inspired

Category

Side / Dessert

Forget the plastic tubs from the supermarket—making your own ricotta is a culinary revelation. While "authentic" ricotta is made from leftover whey, this simplified home version uses whole milk and heavy cream to produce a result that is significantly creamier and fluffier. By using Better Than Champagne Chardonnay Wine Vinegar as the curdling agent, you infuse the cheese with a delicate, bright finish that pairs beautifully with both sweet and savory toppings.

Homemade Ricotta

Ingredients

  • 5 cups of whole milk

  • 2 cups of heavy cream

  • 1 rounded teaspoon of salt

  • 3.5 tablespoons of Better Than Champagne Chardonnay Wine Vinegar

Directions

  1. Mix milk, heavy cream, and salt in a heavy large pot. Set over a medium flame and slowly bring the milk to boil. Stir occasionally and use a medium flame to prevent the milk from burning. It took me about 13 minutes to bring my milk to boil.

  2. Once milk boils (it will rise to you quickly so you need to be by the pot to prevent a mess) shut off the burner. Add vinegar to the pot and stir enough to blend in the vinegar well. You will see that the milk begins to curdle almost instantly. Once that happens stop stirring and remove the spoon. Let the ‘milk’ sit in the pot undisturbed for 20 minutes. The resting period produces creamier and fluffier ricotta.

  3. While the milk rests add a wet kitchen towel (product placement: our tea towels are lovely for this!) or layered wet cheese cloth to a fine mesh colander. Rest the colander on the rim of a bowl to catch the draining whey.

  4. Once the milk has rested a full 20 minutes you should be able to see that it is fully curdled and floating at the top of the whey. Use a skimmer (easier) or a slotted spoon to slowly lift out the curds. Let them drain slightly in the spoon and place delicately in the prepared, lined colander. Repeat until you have removed all the curds.

  5. Let the curds drain in the colander until they are to your preferred consistency. For me this was about 22 minutes. If you want wetter don’t drain as long, drier drain a bit longer. Feel free to taste along the way… Letting the curds drain on their own, rather than ringing them out with the cheesecloth or towel produces creamier and fluffier ricotta. Personally, I think that comes across as a more delicate and pleasant way to eat fresh ricotta but if you are cooking it further (e.g., in lasagna, etc.) and need a drier ricotta you can feel free to ring out. Just know that I will be judging silently in a corner.

  6. Once it is ready you can use right away or transfer to a lidded container to refrigerate. This recipe made a little less than one pound of ricotta for me after draining. It will keep for about 2 days though it is at its creamiest and at its best immediately after draining and will harden a bit in the fridge after that.

  7. Serving suggestions:

  8. On crostini: You can blend fresh herbs and ingredients into your ricotta and toss them on toasted or grilled bread. Roughly you want 2 tablespoons of add-ins for each ½ cup of fresh ricotta. Sundried tomatoes are a nice add in or an herb mix of dill and chives. Serve as part of a charcuterie board by placing a heap over toasted bread and finish with salt/pepper to taste or a drizzle of finishing olive oil. Note on bread— coat a baguette slice or other bread slice with olive oil and toast or grill. Grilling is really lovely if you have access to a grill or grill pan—the black grill markets on the bread add a great flavor contrast and visual appeal. A sweeter treat is to put a dollop of a tarter jam like cherry or tomato over the unblended ricotta on top of unsalted crostini.

  9. As dessert: On a small plate scoop about a ¼ cup of ricotta. Add fresh berries (mix of blueberries and blackberries works well) next to the ricotta. Drizzle honey over the ricotta only and finish with a pinch of flaky sea salt.

  10. In eggs: Very soft scramble 3 eggs with plenty of butter. While still a little runny add ¼ cup of ricotta (plain or with herb mix) and blend well. Shut off burner. Plate over grilled bread and finish with salt, pepper, and chopped chives. Fancy, fast brunch!
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