Milk Ricotta


Yields about 8 oz.

Super easy

Milk Ricotta


For 1 Batch(es)


  • 1 Quart(s) whole milk (or mix the milk with up to 1 c. of cream to measure 1 qt.)
  • 1 tablespoons distilled white vinegar
  • sea salt, to taste

Milk Ricotta Directions

  1. Heat the milk to 180° and remove from the heat.
  2. Add the vinegar. Curds and whey should begin separating immediately.
  3. Stir gently for a minute to facilitate curdling, then strain the ricotta through a colander lined with dampened, fine-weave muslin or a flour sack towel for 10 minutes for a creamier cheese or up to an hour for a drier cheese.
  4. Add salt to the finished cheese to taste, or experiment with adding honey or herbs for a flavored spread.

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