Ricotta Cheese (White Wine Vinegar)

Name: Ricotta Cheese (White Wine Vinegar)
Total time: 49 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 l Whole milk; 120 ml Double cream; 1 tsp Fine salt; 60 ml White wine vinegar; 2 piece muslin

49 min · 18 min active · makes ~2.15 l · Easy · Italian

A simple homemade ricotta made by gently heating whole milk and cream, then curdling with white wine vinegar. Ready in 30 minutes and far superior to shop-bought.

See more →

Ricotta Cheese (White Wine Vinegar)

A simple homemade ricotta made by gently heating whole milk and cream, then curdling with white wine vinegar. Ready in 30 minutes and far superior to shop-bought.

See more →

TOTAL TIME

49 min

ACTIVE TIME

18 min

QUANTITY

~2.15 l

DIFFICULTY

Easy

CUISINE

Italian

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/5

Tools0/5

Ingredients

0/5 gathered · 4 servings

120ml

1tsp

60ml

2piece

#	Quantity	Notes	State
1	2l	—	—
2	120ml	—	—
3	1tsp	—	—
4	60ml	—	—
5	2piece	—	—

Tools

5 items

Serveware

1 item

Procedure

13 steps

1 of 13

Pour the whole milk into a large saucepan.

Whole milk · 2 l

⏱ 30s

ResultWhole milk

2 of 13

Pour the double cream into the saucepan with the milk.

Double cream · 120 ml

⏱ 20s

ResultWhole milk and double cream

3 of 13

Add the fine salt to the saucepan.

Fine salt · 1 tsp

⏱ 15s

ResultWhole milk and double cream and fine salt

4 of 13

Stir the milk, cream and salt together until the salt has dissolved.

⏱ 1 min

ResultStirred milk and cream

5 of 13

Set the saucepan over a medium heat and warm the mixture, stirring occasionally, until it reaches just below boiling point — you will see steam rising and small bubbles forming at the edges.

⏱ 10 min

ResultHeated milk and cream

6 of 13

Pour the white wine vinegar into the heated milk and cream mixture.

White wine vinegar · 60 ml

⏱ 30s

ResultHeated milk and cream and white wine vinegar

7 of 13

Stir gently for a few seconds to distribute the vinegar evenly through the hot milk.

⏱ 1 min

ResultVinegar-curdled milk and cream

8 of 13

Leave the mixture to rest undisturbed for 10 minutes so that the curds form and separate from the whey.

⏱ 10 min

ResultCurds and wheyused in step 11

9 of 13

Drape two layers of muslin over the colander, letting the edges overhang generously.

Muslin · 2 piece

⏱ 15s

ResultMuslin

10 of 13

Press the muslin snugly into the colander so it sits evenly against the sides.

⏱ 2 min

11 of 13

Carefully ladle the curds and whey into the muslin-lined colander, working gently so as not to break up the curds.

Curds and whey · step 8

⏱ 2 min

ResultDrained curds

12 of 13

Leave the curds to drain in the lined colander for 20 minutes, or until the ricotta has reached your desired consistency — drain for less time for a creamier result, longer for a firmer one.

⏱ 20 min

ResultDrained ricotta

13 of 13

Gather the muslin and lift the ricotta into a serving bowl, ready to use immediately or transfer to an airtight container and refrigerate for up to three days.

Drained ricotta · step 12

⏱ 1 min

ResultDrained ricotta

Total Time49 min

#	Product	Action
1	2 l	Pour the whole milk into a large saucepan.⏱ 30sResultWhole milk
2	120 ml	Pour the double cream into the saucepan with the milk.⏱ 20sResultWhole milk and double cream
3	1 tsp	Add the fine salt to the saucepan.⏱ 15sResultWhole milk and double cream and fine salt
4	—	Stir the milk, cream and salt together until the salt has dissolved.⏱ 1 minResultStirred milk and cream
5	—	Set the saucepan over a medium heat and warm the mixture, stirring occasionally, until it reaches just below boiling point — you will see steam rising and small bubbles forming at the edges.⏱ 10 minResultHeated milk and cream
6	60 ml	Pour the white wine vinegar into the heated milk and cream mixture.⏱ 30sResultHeated milk and cream and white wine vinegar
7	—	Stir gently for a few seconds to distribute the vinegar evenly through the hot milk.⏱ 1 minResultVinegar-curdled milk and cream
8	—	Leave the mixture to rest undisturbed for 10 minutes so that the curds form and separate from the whey.⏱ 10 minResultCurds and wheyused in step 11
9	2 piece	Drape two layers of muslin over the colander, letting the edges overhang generously.⏱ 15sResultMuslin
10	—	Press the muslin snugly into the colander so it sits evenly against the sides.⏱ 2 min
11	Curds and wheystep 8	Carefully ladle the curds and whey into the muslin-lined colander, working gently so as not to break up the curds.⏱ 2 minResultDrained curds
12	—	Leave the curds to drain in the lined colander for 20 minutes, or until the ricotta has reached your desired consistency — drain for less time for a creamier result, longer for a firmer one.⏱ 20 minResultDrained ricotta
13	Drained ricottastep 12	Gather the muslin and lift the ricotta into a serving bowl, ready to use immediately or transfer to an airtight container and refrigerate for up to three days.⏱ 1 minResultDrained ricotta
Total Time		49 min

Nutrition

per serving

Estimated · pre-cooking · 80% ingredients covered

Nutrient	Per serving
	453kcal
	17g
	28g
	17g
	26g
	26g
	842mg

Ingredients0/5

Tools0/5

Italian · Recipe

Ricotta Cheese (White Wine Vinegar)

A simple homemade ricotta made by gently heating whole milk and cream, then curdling with white wine vinegar. Ready in 30 minutes and far superior to shop-bought.

What you’ll doYou will warm whole milk, double cream, and salt to just below boiling point, then add white wine vinegar to trigger curdling. After a short, undisturbed rest the curds are ladled gently into a muslin-lined colander to drain. The draining time is the only variable you control: it determines whether the finished ricotta is loose and creamy or firm and sliceable.

Serves4

Total49 min

LevelEasy

Ingredients

Whole milk2 l
Double cream120 ml
Fine salt1 tsp
White wine vinegar60 ml
Muslin2 piece

Tools

Large saucepanMuslin clothWooden spoonColanderServing bowl

Method

Pour the whole milk into a large saucepan.

30sLarge saucepanWhole milk · 2 l

Pour the double cream into the saucepan with the milk.

20sLarge saucepanDouble cream · 120 ml

Add the fine salt to the saucepan.

15sLarge saucepanFine salt · 1 tsp

Stir the milk, cream and salt together until the salt has dissolved.

1 minLarge saucepan, Wooden spoon

Set the saucepan over a medium heat and warm the mixture, stirring occasionally, until it reaches just below boiling point — you will see steam rising and small bubbles forming at the edges.

10 minLarge saucepan

Pour the white wine vinegar into the heated milk and cream mixture.

30sLarge saucepanWhite wine vinegar · 60 ml

Stir gently for a few seconds to distribute the vinegar evenly through the hot milk.

1 minLarge saucepan, Wooden spoon

Leave the mixture to rest undisturbed for 10 minutes so that the curds form and separate from the whey.

Result · Curds and whey · used in step 11

10 minLarge saucepan

Drape two layers of muslin over the colander, letting the edges overhang generously.

15sColanderMuslin · 2 piece

Press the muslin snugly into the colander so it sits evenly against the sides.

2 minColander, Muslin cloth

Carefully ladle the curds and whey into the muslin-lined colander, working gently so as not to break up the curds.

2 minColanderCurds and whey · step 8

Leave the curds to drain in the lined colander for 20 minutes, or until the ricotta has reached your desired consistency — drain for less time for a creamier result, longer for a firmer one.

20 minColander

Gather the muslin and lift the ricotta into a serving bowl, ready to use immediately or transfer to an airtight container and refrigerate for up to three days.

Result · Drained ricotta

1 minServing bowlDrained ricotta · step 12

Printed 20 September 2026