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This homemade Ricotta con Panna is only 3 ingredients and so easy. I like mine extra creamy and I’m going to show you how I do it in this homemade ricotta recipe. Ricotta is one of those things that I do not like the taste of when it is store bought but when it is made from scratch 👌 it is AMAZING.

If you loved this recipe, check out my homemade Labneh Recipe!

How To Prepare Ricotta con Panna

🥛 Add the milk, cream and salt to the pot and lightly simmer until it reaches about 200°F give or take a couple degrees. Stir through this whole process so the milk doesn’t burn on the bottom.

🔥 When it reaches about 200℉, remove from heat and add the vinegar. Mix enough to incorporate but don’t over do it. Let it sit off heat until it curdles, like 10-12 minutes.

🥣 Place doubled up cheese cloth inside of a strainer that is sitting inside of a large bowl (this way you can preserve the cream that drips out for later use).

🥫 When it has curdled, use a spider strainer to move the curdles and place in the cheese cloth. Wrap the cheesecloth on itself and add a bit of weight (I used a can). Let it strain for 20-45 minutes.

🍯 Remove from cheesecloth and store in an airtight container in the fridge. Top your Ricotta con Panna with whatever you would like or leave as is. I’ve been eating with sourdough, chives, honey, flaky salt and lavender. And that is it!

🫶 And that is it, subscribe for more!

Variations for Ricotta con Panna

  1. There aren’t many variations for this recipe, but you can do it with just milk instead of adding heavy cream.
  2. Ricotta has a very mild taste so you can top with pretty much anything your heart desires. Honey, lavender and sea salt is a fav or mine atm!
  • Use pasteurized or vat pasteurized milk. Ultra pasteurized won’t curdle.
  • Always double up the cheesecloth so you can add a bit of weight when straining.
  • If you like a loser ricotta, strain for 15-25 minutes. I do a good 30-45 minutes weighted because I like it very creamy, hence the Ricotta con Panna.
  • In the beginning, while the milk is starting to heat, make sure you are mixing it non-stop with a spatula so the milk doesn’t burn on the bottom.

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Common Questions

How do I know when the milk is 200°F?

You will need a thermometer for that. I bought my thermometer on Amazon.

How long will this last in the fridge?

It will last 3 to 4 days in the fridge but it will not be as creamy as the first day or two. This What do you top your Ricotta con Panna recipe is so good I doubt it will last that long though 😉

Can I freeze this homemade ricotta?

No you can’t. Since it is made of milk, ice crystals will form if frozen completely changing the texture.

Ricotta con Panna

Ricotta is one of those things that I do not like the taste of when it is store bought but when it is made from scratch 👌 it is AMAZING.
Servings: 3 servings
By Nadia Aidi
Prep 55 minutes
Cook 5 minutes
Total 1 hour

Equipment

  • 1 thermometer I bought my thermometer on Amazon
  • cheese cloth
  • 1 strainer
  • 1 large bowl
  • 1 spider strainer ladle
  • 1 can, for weight

Ingredients 

  • 3 cups whole milk, do not use ultra pasteurized because it won’t curdle
  • 2 cups heavy cream
  • tbsp white wine vinegar
  • Pinch of salt, optional, to taste

Instructions 

  • Add the milk, cream and salt to the pot and lightly simmer until it reaches about 200°F give or take a couple degrees. Stir through this whole process so the milk doesn't burn on the bottom.
  • When it reaches about 200℉, remove from heat and add the vinegar. Mix enough to incorporate but don’t over do it.
  • Let it sit off heat until it curdles, like 10-12 minutes.
  • Place doubled up cheese cloth inside of a strainer that is sitting inside of a large bowl (this way you can preserve the cream that drips out for later use).
  • When it has curdled, use a spider strainer to move the curdles and place in the cheese cloth. Wrap the cheesecloth on itself and add a bit of weight (I used a can). Let it strain for 20-45 minutes (see notes).
  • Remove from cheesecloth and store in an airtight container in the fridge. Top with whatever you would like or leave as is. I’ve been eating with sourdough, chives, honey, flaky salt and lavender. And that is it!

Video

YouTube video

Notes

If you like a loser ricotta, strain for 15-25 minutes. I do a good 30-45 minutes weighted because I like it very creamy.

Nutrition

Calories: 688kcal, Carbohydrates: 16g, Protein: 13g, Fat: 65g, Saturated Fat: 41g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 209mg, Sodium: 137mg, Potassium: 522mg, Sugar: 16g, Vitamin A: 2728IU, Vitamin C: 1mg, Calcium: 406mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Nadia Aidi
Prep Time: 55 minutes
Cook Time: 5 minutes
Total Time: 1 hour
Course: Appetizer
Cuisine: Italian
Servings: 3 servings
Calories: 688
Keyword: ricotta, ricotta con panna
Tried this recipe?Mention @FoodMyMuse or tag #FoodMyMuse!
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