Homemade Ricotta

Homemade Ricotta and asparagus flatbread

BC Wine Pairing; Sparkling

Homemade Ricotta

This light, creamy and rich fresh cheese can be used in countless dishes, as a filling, a topping, a dip, or an ingredient in baking. It is so luxurious; it can even replace burrata alongside tomatoes or prosciutto.
Makes a little more than 1 cup


4 cups whole milk (3.25% butterfat) OR 3 cups whole milk plus 1 cup whipping cream, preferably 36% butterfat (see note)
1/2 tsp kosher or sea salt
3 Tbsp freshly squeezed lemon juice or white vinegar

Tools: You will need a digital thermometer that you can clip to the side of your pot, a fine-mesh colander or sieve, and enough cheesecloth to create three or four layers of lining.


Pour the milk (and cream, if you are using it) and salt into a nonreactive, three-quart saucepan. Attach a digital candy or deep-fry thermometer. Heat the milk to 190°F (88°C), stirring it occasionally to keep it from scorching on the bottom.

Remove from heat and add the lemon juice or vinegar. Stir it once or twice, gently and slowly, then let the pot sit undisturbed for 5 to 10 minutes.

While the curds are forming, line a colander or large sieve with a few layers of cheesecloth and place it over a large bowl. Pour the contents of the pot slowly and carefully into the lined colander.

Let the ricotta strain at room temperature for at least an hour and up to two—the longer it sits, the thicker it will become. Note that it will continue to firm as it cools, too. (As the cheese thickens, whey will drip into the bowl; discard this when you are done.)

Transfer the ricotta to a small bowl and serve it right away or keep it covered, in the fridge for up to three days, maybe four.

Note: Yes, you need to use whole milk for this recipe, and it’s even better if you use the whipping cream. Note that this recipe won’t work with ultra-pasteurized or ultra-filtered milk.

Read the full blog here. Pairings recommended by Joanne Sasvari includes:

Unsworth Vineyards Charme de L’île, Vancouver Island

Evolve Cellars Effervescence, Okanagan Valley

Monte Creek Winery Living Land Sparkling Rosé 2022, Thompson Valley

Fitzpatrick Family Vineyards Fitz Brut 2018, Okanagan Valley

Township 7 Seven Stars Polaris 2019, Fraser Valley/Okanagan Valley

Baillie-Grohman Estate Winery Tête de Cuvée 2020, Kootenays

Recipe provided by: Joanne Sasvari