Fresh ricotta is not only a delicious and versatile cheese, but also surprisingly easy to make. Andrew Zimmern likes to season his ricotta with honey and spicy chiles, and schmear it on grilled bread. Slideshow:  Great Ricotta Recipes 

October 2014


Credit: © Madeleine Hill

Recipe Summary

3 hrs 30 mins
30 mins
Makes 2 cups


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, combine the milk with the heavy cream and 1 teaspoon of salt and cook over moderately low heat until a candy thermometer inserted in the mixture registers 175°, about 12 minutes. Gradually stir in the vinegar, then remove from the heat and let stand until the milk solids float to the surface, about 20 minutes.

  • Using a slotted spoon, gently transfer the milk solids to a cheesecloth-lined sieve set over a bowl. Let drain for 1 hour. Discard the liquid.

  • Transfer the fresh ricotta to a bowl and refrigerate until slightly chilled, about 30 minutes.

  • Fold the minced chile and 1 tablespoon of honey into the ricotta and season with salt and pepper. Drizzle honey on the ricotta and serve with grilled bread.

Make Ahead

The ricotta can be refrigerated for up to 3 days.