Simple Homemade Ricotta Cheese

1. Heat the Milk

Pour the whole milk into a large pot. If you’re using kosher salt, stir a pinch into the milk at this stage. Place the pot on the stove and heat the milk over medium heat until it reaches 185°F (85°C). It’s crucial to heat the milk to this temperature so that the curds form properly. You’ll know it's ready when the milk starts to steam and tiny bubbles appear around the edges.

2. Add Vinegar and Stir

Once the milk is at the right temperature, add the distilled white vinegar and give it a brief stir. The acid from the vinegar will cause the milk to curdle and form curds almost immediately. At this point, stop stirring to allow the curds to form uniformly throughout the pot.

3. Maintain Temperature

Maintain the temperature of the curdled milk mixture at 185°F for about 20 minutes. This step ensures that the curds set properly without breaking apart. While the milk holds at this temperature, you can prepare your strainer by lining a fine-mesh strainer with paper towels or cheesecloth.

4. Strain the Curds

After the curds have set, use a slotted spoon to carefully transfer them to the lined strainer. Let the curds stand in the strainer, allowing the excess whey to drain away. This draining process will determine the final moisture level of your ricotta. The whey will slowly drain, leaving behind the creamy curds in the strainer.

5. Serve

Once drained to your desired consistency, your homemade ricotta is ready to enjoy. Freshly made ricotta is best, but you can refrigerate it, covered, for up to 2 days.