Fresh Homemade Ricotta

Fresh Homemade Ricotta
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Prep Time 20 mins
Cook Time 20 d
Total Time 20 d 20 mins
Course Main Course
Cuisine Italian
Servings 5


  • 1 quart whole milk or half & half
  • 1/4 cup cider vinegar


  • In the stainless steel pot you made the Mozzarella add a quart of milk or half & half to the whey. Heat to 200 degrees using a thermometer to measure the temperature. You will need to stir every minute or two so that you don't boil it or it will taste burned.
  • Once the temperature gets to 200 degrees which will take about 15 - 20 minutes you will stir in the cider vinegar and then remove the pot from the heat. ┬áLet sit for 5 minutes for the vinegar to activate or acidify the whey.
  • In a cheesecloth lined colander pour the whey into the cloth and let the remaining whey drain out of the cloth into the sink or a bowl. It will take about 20 minutes to completely drain and what you will have left is the beautiful Ricotta.
  • Scoop the Ricotta into a recycled yogurt pint or Ball ┬ájar and put into the fridge. The cheese will last about 2 to 3 weeks.
Keyword Ricotta