Hands-on Time
40 Mins
Total Time
13 Hours 10 Mins
Makes 1 1/2 cups

If you've never tried homemade ricotta, then you're in for a tasty surprise. This will change the way you think about the store-bought kind. Be sure to stir only when indicated in the recipe.

How to Make It

Step 1

Bring first 4 ingredients to a simmer, without stirring, in a heavy nonaluminum Dutch oven (about 9 1/2 inches in diameter) over medium heat; cook, without stirring, 20 to 25 minutes or just until bubbles appear and temperature reaches 175° to 180°. (Do not boil.)

Step 2

Stir gently, and return to a simmer. Cook, without stirring, 5 to 6 minutes or until temperature reaches 190°. (Do not boil or stir. Mixture will look curdled.) Remove from heat, and let stand 30 minutes.

Step 3

Line a fine wire-mesh strainer with 3 layers of cheesecloth, and place over a bowl. Spoon mixture into strainer. Cover with cheesecloth; chill 12 to 24 hours. Remove cheese, discarding strained liquid.

Step 4

Spoon cheese into a serving bowl; drizzle with olive oil, and sprinkle with salt and crushed red pepper. Serve with crackers. Refrigerate dip in an airtight container up to 2 days.

Ratings & Reviews

llawrence1970's Review

April 17, 2014
Made this several times last year, and we just can't make enough for outdoor parties! It's yummy served with fresh veges too!

LetheE's Review

December 22, 2013

Jules3's Review

June 11, 2013