Homemade Herbed Ricotta

 This simple homemade cheese tastes much better than store-bought ricotta, and has fresh herbs mixed in for a delicious flavor.
Course Appetizer
Cuisine American
Keyword herbed ricotta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 245kcal


  • 2 cups heavy cream
  • 3.5 cups skim milk or whole, if you've got it
  • 1 tsp salt
  • 3 tbsp white wine vinegar
  • 2 tbsp chopped parsley
  • 1 tbsp chopped basil


  • Line a fine strainer with damp cheesecloth or good quality paper towel (I use one layer of dampened thick paper towel). Set aside.
  • Place the heavy cream, skim milk, and salt in a saucepan. Bring the mixture to a boil over medium high heat. Once it’s boiling, remove the pan from the heat and stir in the vinegar. Let the vinegar sit for 2 minutes. Pour into the paper towel lined sieve and let this sit for 20 minutes, stirring to redistribute the cheese halfway through.
  • Add the chopped parsley and basil and stir. The ricotta will keep for 4 days in the fridge. Enjoy!


A bad vinegar will taint the flavor of your ricotta, so be sure to use a good one. If you want a thicker ricotta, let it strain for longer than 20 minutes.


Calories: 245kcal | Carbohydrates: 7g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 84mg | Sodium: 370mg | Sugar: 7g