Homemade Ricotta



Yield 1 pound

Your mind is about to be blown!  Make this at home whenever you have milk and vinegar on hand and never buy Ricotta from the store again.


1 gallon whole milk (preferably raw*)

1/2-1 cup white vinegar

1 tsp salt

dried oregano, basil, red pepper flakes or fresh basil to garnish if desired


In a large pot, heat milk to 190 degrees F.

Once it starts to simmer and foam, add 1/2 cup vinegar and stir with a slotted spoon to combine.

Curds and whey will begin to separate, but if the milk still seems cloudy, add the rest of the vinegar.

Once the curds are completely separated from the whey (and the whey has taken on a light yellow/green hue) remove from heat.

Add salt, stir and place a lid on the pot to sit at room temperature for up to 2 hours.  This will allow the curds to settle and develop flavor.

Strain off curds and flavor with more herbs to garnish if desired.

Reserve whey and feed to your dog(s)!  The whey helps coats become quite shiny and your pets will thank you...they love this stuff.

Ricotta can be stored in an airtight container for up to 2 weeks, but we promise it won't last that long.


*Raw milk is the best choice here because it is in its purest form and will curdle much more easily.  If you must use store-bought whole milk, make sure it is not Ultra-Pasteurized if possible.  This will ensure that your Ricotta comes out perfect every time.

Ricotta can be served on top of your favorite pasta with garlic and olive oil, red sauce or can even be sprinkled on roasted veggies (think beets) and on eggs!  Mix Ricotta with Green Goddess Dressing for an amazing dip, too.

Bon Appetit!

Courses Cheese

Recipe by Vie at