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4 from 1 vote

Homemade Ricotta with Vinegar

Creamy, fresh ricotta made with milk, vinegar, and salt—simple and perfect for toast, pasta, or desserts.
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Cook Time:10 minutes
Total Time:30 minutes

Equipment

  • Large pot (a heavy-bottomed pot helps prevent scorching.)
  • Colander or fine-mesh strainer
  • Large bowl (for catching the whey.)
  • Slotted spoon or wooden spoon
  • Cheesecloth or clean tea towel
  • Kitchen thermometer (optional but helpful)

Ingredients

  • 1 gallon whole milk (raw or pasteurized, just not ultra-pasteurized)
  • 1/4 cup vinegar (white or ACV)
  • 1 tsp salt

Instructions

  1. Pour your milk into a large stockpot and place it over medium high heat. Slowly heat it to 190-195°F, stirring occasionally to prevent the bottom from scorching. A kitchen thermometer is helpful here, but you can also gauge it when the milk starts to steam without boiling.
  2. Take off the pot from the heat and then gently stir in the vinegar for a minute or so. Watch as the milk begins to separate into curds and whey. Let it sit for 5-10 minutes to allow the curds to form fully.
  3. Carefully pour the curds into a cheesecloth-lined colander or mesh strainer and set it over a large bowl to catch the whey. Allow the whey to drain for about 15-30 minutes or longer if you prefer a firmer/drier ricotta.
  4. Sprinkle in the salt and give the ricotta a gentle stir to incorporate. Transfer your fresh ricotta to a container, cover it, and store it in the refrigerator for up to a week. If you’ve made more than you can use, you can freeze it for later use.

Notes

You should get at least 4 cups (32 oz.) of ricotta from this recipe.
  • Avoid Ultra-Pasteurized Milk” Ultra-pasteurized milk doesn’t curdle well due to the high heat it’s been processed with. Stick to fresh, raw, or regularly pasteurized milk for the best results.
  • Use the excess whey to make another batch of ricotta
    • Pour the whey back into the pot and reheat over medium-high heat, stirring occasionally to prevent sticking.
    • Warm it to 190-195°F. Look for fluffy white curds separating from the yellowish whey. Avoid boiling.
    • Drain through cheesecloth in a colander set over a bowl.
    • Let it drain for up to an hour. For firmer ricotta, tie the cheesecloth and hang it to drip. Store in the fridge for up to a week or freeze for later use.
  • Experiment with Different Acids: Swap vinegar for 1 teaspoon of citric acid or 5 teaspoons of fresh lemon juice. Each acid creates slightly different flavors and textures.
  • Use Room Temperature Milk: Starting with milk that’s already at room temperature saves time and helps curds form more easily.
  • Add Herbs or Spices: Stir in garlic powder, basil, oregano, or red pepper flakes for a savory twist. For something sweet, mix in honey and cinnamon.