Ricotta con Panna Recipe
Introduction
Ricotta con Panna is a creamy, fresh Italian cheese made at home with just a few simple ingredients. Its rich texture and mild flavor make it perfect for spreading, cooking, or enjoying with sweet or savory toppings.
Ingredients
- 3 cups whole milk (do not use ultra pasteurized)
- 2 cups heavy cream
- 2½ tablespoons white wine vinegar
- Pinch of salt (optional, to taste)
Instructions
- Step 1: Add the milk, cream, and salt to a pot and gently simmer, stirring constantly, until the mixture reaches about 200°F. Be careful to prevent the milk from burning on the bottom.
- Step 2: Remove the pot from heat and stir in the white wine vinegar just enough to combine, but do not overmix.
- Step 3: Let the mixture sit off the heat for 10–12 minutes until it curdles and forms curds.
- Step 4: Line a strainer with doubled-up cheesecloth and place it over a large bowl to catch the draining cream.
- Step 5: Using a spider strainer, transfer the curds into the cheesecloth. Wrap the cheesecloth and add a weight on top (such as a can) to press the curds. Let it strain for 20–45 minutes depending on how creamy or firm you prefer.
- Step 6: Remove the ricotta from the cheesecloth and store it in an airtight container in the refrigerator. Enjoy it plain or with your favorite toppings like sourdough bread, chives, honey, flaky salt, or lavender.
Tips & Variations
- Use whole milk that is not ultra-pasteurized to ensure proper curdling.
- Adjust the straining time for a creamier or firmer ricotta.
- Save the drained cream for cooking or adding richness to desserts.
- Try mixing fresh herbs or citrus zest into the ricotta for a flavorful twist.
Storage
Store homemade ricotta in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, consume it fresh. If needed, gently reheat or bring to room temperature before serving to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ultra-pasteurized milk for ricotta?
Ultra-pasteurized milk typically won’t curdle properly, so it’s best to use regular whole milk for this recipe.
How can I make ricotta firmer or creamier?
Adjust the straining time: shorter straining yields creamier ricotta, while longer straining produces a firmer cheese.
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Ricotta con Panna Recipe
- Total Time: 40-60 minutes
- Yield: Approximately 1 to 1¼ cups ricotta cheese 1x
Description
Ricotta con Panna is a simple, homemade ricotta cheese made with whole milk, heavy cream, and white wine vinegar. This fresh, creamy cheese is perfect for spreading on sourdough, drizzling with honey, or topping with herbs like chives and lavender. The process involves gently simmering milk and cream, curdling with vinegar, and draining to create a soft, rich ricotta that can be enjoyed in a variety of sweet or savory dishes.
Ingredients
Cheese Ingredients
- 3 cups whole milk (do not use ultra pasteurized because it won’t curdle)
- 2 cups heavy cream
- 2½ tbsp white wine vinegar
- Pinch of salt (optional, to taste)
Instructions
- Heat the Milk and Cream: Add the whole milk, heavy cream, and a pinch of salt to a pot. Lightly simmer over medium heat until the mixture reaches about 200°F, stirring constantly to prevent the milk from burning on the bottom.
- Add Vinegar to Curdle: When the temperature hits around 200°F, remove the pot from heat. Stir in 2½ tablespoons of white wine vinegar gently to mix without overdoing it.
- Let it Sit to Curdle: Allow the mixture to rest off the heat for 10–12 minutes. During this time, the milk and cream will curdle, separating into curds and whey.
- Prepare Strainer with Cheesecloth: Line a strainer with doubled-up cheesecloth and place it over a large bowl to catch the draining whey and preserve the cream for later use.
- Transfer Curds and Drain: Using a spider strainer, lift the curds from the pot and place them into the prepared cheesecloth. Wrap the cheesecloth around the curds, add a light weight (such as a can), and let it strain for 20 to 45 minutes depending on your desired ricotta consistency.
- Store and Serve: Remove the ricotta from the cheesecloth and store it in an airtight container in the refrigerator. Enjoy it plain or topped with sourdough bread, chives, honey, flaky salt, and lavender.
Notes
- Use whole milk that is not ultra-pasteurized to ensure proper curdling.
- Stirring during heating prevents milk from scorching.
- Adjust straining time: shorter strain for creamier ricotta, longer for firmer texture.
- Save the drained cream/whey for other recipes.
- Fresh ricotta is best consumed within 3-4 days stored in the fridge.
- Optional salt is to taste, depending on your preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Cheese Making
- Method: Stovetop
- Cuisine: Italian
Keywords: ricotta cheese, homemade ricotta, fresh cheese, Italian cheese, dairy cheese, ricotta con panna, white wine vinegar cheese, creamy cheese
