Ricotta Made at Home

Course Ingredients, Products
Cuisine Italian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 1 cup


  • 1 quart whole milk pasteurized, NOT ultra pasteurized
  • 1/2 teaspoon sea salt or kosher salt
  • 1 to 2 tablespoons vinegar or more
  • 1/2 teaspoon baking soda optional


  1. 1. Suspend a medium strainer over a bowl. Line it with a double layer of cheesecloth or paper towels.
  2. 2. Over medium-low heat, bring the milk and salt to a gentle simmer in a medium saucepan. Add vinegar and stir once or twice. Cook for 1 to 2 minutes, and remove from the heat. Let rest for 10 minutes.
  3. 3. Scoop off curds with a skimmer and place in the strainer. If the liquid in the pan looks milky, reheat it gently and drizzle in vinegar until more curds form and the liquid turns a translucent yellow-green color. Transfer curds to the strainer (or pour mixture into the strainer).

  4. 4. When curds have drained to a consistency you like, spoon into a bowl. Taste and, if you have added extra vinegar or detect a sour flavor, stir in the baking soda. Refrigerate and use within three days.