Homemade Herbed Ricotta Cheese

Homemade Herbed Ricotta Cheese

Y’all, its easier than you think and SO worth it.

With just a few simple ingredients you can make this home made cheese that can be used in so many ways. Serve it up with a fresh baguette, crackers, and crudite. Throw it over pasta, toast, and scrambled eggs!


4 C whole milk

2 C heavy whipping cream

1 tsp kosher salt

3 tbsp white wine vinegar

chives-chopped fine

green onion/scallion-green and white parts chopped fine

fresh cracked blk pepper and salt to taste


Using a deep stainless steel or ceramic pot, bring milk and cream to a rolling boil over MED heat. Stirring occasionally.

While that is coming to boil, chop your herbs and set aside. Then, set up your straining station. Make sure you use a deep, wide bowl to place your strainer(s) on top, or your cheesecloth lines strainer/sieve

Once milk and cream come to boil, turn off heat and add vinegar. Stir in and let sit 1-2 minutes for curds to form.

Gently pouring away from yourself, pour mixture through strainers and let sit and drain for 20-30 minutes.

Then, taking the curds left in top, transfer them to bowl, gently mix in salt pepper and fresh herbs.

Can drizzle with good olive oil on top if desired and serve warm with sliced baguettes and seeded crackers. Refrigerate for up to 3 days.

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Homemade Herbed Ricotta Cheese

There is nothing like fresh ricotta cheese, and it’s easier than you think!

Join me for this easy recipe, we are making herbed ricotta cheese on toasted baguettes

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