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Ricotta con Panna ✨ tbh I never liked ricotta, until I made it for an event and HELLO ❤️ It is SO easy. You can make it with just milk but I do like the creamier version.
If you loved this recipe, check out my Labneh Recipe!
Why You’ll Love Ricotta con Panna
It is creamy, delicious and SO easy to make! It has a very smooth and mild flavor. Ricotta con Panna is also very versatile, you can use on so many things. Lately, I have been eating it with sourdough, chives, flaky salt, lavender and honey.
How To Prepare Ricotta con Panna
🥛 First, add the milk, cream and salt to the pot and lightly simmer until it reaches about 200F give or take a couple degrees.
🌟 Secondly, add the vinegar and mix enough to incorporate but don’t over do it.
🧀 Then, line up a strainer with doubled up cheese cloth.
❤️ Let it sit off heat until it curdles, like 10-12 minutes.
🏋🏻♂️ Then, add it to the strainer. Wrap the cheesecloth on itself and add a bit of weight. Let it strain for 20-45 minutes.
🌿 Lastly, top with whatever you would like or leave as is. I’ve been eating with sourdough, chives, honey, flaky salt and lavender.
Substitutions and Variations
- There aren’t many substitutions for this recipe, but you can do it with just milk instead of adding heavy cream as well.
- You can top with pretty much anything you would like, such as honey, herbs, etc.
Chef Nadia’s Tip
Use pasteurized or vat pasteurized milk. Ultra pasteurized won’t curdle.
Chef Nadia’s Tips 🔥
- 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 lol.
- Mix it non stop with a wooden spoon/spatula constantly so the milk won’t burn.
Similar Recipes
Common Questions
Yes you can! You can do just milk instead of adding heavy cream as well.
You can top it with pretty much anything you would like. I like eating mine with sourdough and topping it with honey, chives, lavender and flaky salt.
Ricotta con Panna
Ingredients
- 3 cups whole milk
- 2 cups heavy cream
- Pinch of salt
- 2.5 tbsp white wine vinegar
Instructions
- First, add the milk, cream and salt to the pot and lightly simmer until it reaches about 200F give or take a couple degrees.
- Secondly, add the vinegar and mix enough to incorporate but don’t over do it.
- Then, line up a strainer with doubled up cheese cloth.
- Let it sit off heat until it curdles, like 10-12 minutes.
- Then, add it to the strainer. Wrap the cheesecloth on itself and add a bit of weight. Let it strain for 20-45 minutes.
- Lastly, top with whatever you would like or leave as is. I’ve been eating with sourdough, chives, honey, flaky salt and lavender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
