Uploaded July 2015 | Updated September 2026, 2 hours ago

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I'm frequently asked how to make ricotta cheese. My answer: it's simple to make at home and tastes a million times better than the store bought ricotta. The delicate richness of this homemade cheese pairs perfectly with the sweet acidity of ripe summer tomatoes.

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Homemade Ricotta Cheese
(make anywhere from a pint to three cups)

Whole Milk 1/2 gallon
Heavy Cream 1 Cup
Citric Acid 1/2 tsp diluted in water (or 1/3 Cup Distilled White Vinegar)
Kosher Salt 1 1/2 tsp

Marinated Tomatoes
Tomatoes about 1 cup
Salsa Verde about 2 tbsp