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
Scale
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
